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We anay nd live without heart; oak 
We may live w 4 live without books, 
} But civilize mit cooks.” RY ike 
un ee i ; ; 








NEW BERN, N.C. 





N. S. RICHARDSON, & SON, PRINTERS, 



















Che Library 
of the 


Gniversity of North Carolina 






Endowed by Che Dialectic 


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Whilanthropic Societies 















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// /Preface. 


In presenting this little volume to the public the committee 
have not attempted anything elaborate,-or pretentious; but have 
selected from manuscript collections of ladies of well known 
culinary skill, only those recipes which have: been tested, and 
whose accuracy and reliability can be vouched for. By observing 
the exact proportions, and following the definite directions so 
minutely given, this little. book will: prove invaluable to the in- 
experienced housekeeper. 

To our merchants who have so liberally contributed advertis- 
ing matter, and so materially aided in the financial returns; many 
thanks are due and are hereby tendered by 

THE: COMMITTEE. 


ple THE 


Table of Weights and Measures. 


LIQUID MEASURE. 


4 teaspoontuls of liquid ..: 5253.02.00. See 1 tablespoonful. 
2 tablespoonfuls 4s lo. 3 ie hele ee td ora tel een Rare eae 1 ounce. 
2 ounces Be abe b a-cle ate adie bs a eee ean 1 wineglassful. 
4 ounces ERRORS RI is iii 50 1 gill. 
2 gills NAMPA TEE BAS Fos Seco ay « 1g pint. 
1 kitchen cupful Oe Mei aaa bsiais «ee eee 1g pint. p 
1 pint OE wai 3 dies Gre fo je eave 1S ae 1 pound. 
DRY MEASURE. 
4 datehencupfuls tour. sse5 51 seen see 1 quart. 
d quant. of pitted 9 28 oe iscsi las Cee 1 pound. 
3 kitchen) cupfuls cornmeal .cqqseeae sae 1 pound. 
i tablespoonful, butter. sim tascenaee en ee 1 ounce. 
2 kitchen cupfule: "7252. 0h, %. Alco ee 1 pound. 
AU E cvodea WAR ana Nee eaten ese gr <a bibles aad Oe Ee Ne eee 1 pound. 
2 kitchen cupfuls granulated sugar....:............. i1 pound. 
Dig 8s ‘ copowdered sugari.7.. erie eee 1 pound, 





PURE, COLD SODA WATER AT BRADHAM’S PHARMACY. 





RECIPES. 


BREAD, BISCUIT, BTC. 





The secret of good bread is one that is generally the most 
perplexing of domestic qnestions to the housekeeper. 

The following have been gathered from the experience of many 
practical housekeepers, and may be recommended as both reliable, 
and worth trying, the best results being vouchsafed if directions 
are properly followed. 





GRAHAM BREAD. 


One pint water or milk, one of flour, one large pint Graham flour, 
half cake compressed yeast, dissolved in half cup warm water, 
half cup of sugar, one teaspoonful of salt. 

Have the milk or water blood warm, then add the yeast. Sift 
the flour into a deep dish, add the milk and yeast gradually and 
beat until perfectly smooth, set to rise over night. In the morn- 
ing add the salt and sugar, and then the Graham a little at a 
time, beating vigorously all the while. When thoroughly beaten 
pour into turn pans, and let rise in moderately warmplace for an 
hour. Bake one hour. 





BREAD. 


Take three medium sized potatoes, pare, and boil until thorough- 
ly done, press through a potato strainer, then stir them into the 
water in which they were cooked, having when mixed about two 
cupfuls. Stir in flour enough to make a stiff batter, when cool, 
add one compressed yeast cake, dissolved in a little luke warm 
water. Let stand over night; in the morning sift into your bread 
tray two and one-half quarts of flour, make a hollow in the mid- 
dle of the flour, put in one heaping tablespoonful of lard, one of 
sugar, and one of salt. Then pour in yeast, using a small cup 
of milk to get all yeast from the bowl. Mix and knead with the 
palm until the dough is a flat cake, then fold, keep doing this 
until the dough is light and smooth, and will not stick to the 
hands. Use as little flour as possible in kneading. Do not stop 
until fully finished, for bread that has “rested” is not good. From 
twenty to thirty minutes is sufficient. Put back into the bread 
bowl, and let stand until well risen, Then make into loaves, 


put into greased pans. , 


“SMALL PROFITS & QUICK SEE Se 


“The Nimble Sixpence Against the Slow Shilling,” 
Co ARE OUR MOTTOES. ©@U 








Se Tested Recipes will prove disappointing unless you use SE 
>< PURE FOOD PRODUCTS 3 


WHE KEEP THEM. 


You can be certain of getting satisfactory results if you have our 
tested materials. 


The head of the family will also find that a very satisfactory saving 
in household expenses can be made by favoring us with orders. 


We also wish to call your attention to our immense and very cheap 
line of 





Dry Goods, Tinware, 
Notions, Hardware, 
Boots and Shoes Wood and 
Crockery, Willow-ware. 


NO HOUSE IN THE CITY HAS SUCH A COMPLETE LINE OF 


GENERAL MERCHANDISE. 


We defy competition, and make the boast that none can undersell 
us, when QUALITY is considered. 


Yours Very Truly, 


SK J. H. HACKBURN, Xe 


Successor to 





age“ HACKBURN & WILLETT. 
No. 47 & 49 Pollock St., and Junction of Broad and Queen Streets, 


New Berne, N. C. 
4 


TOOTH BRUSHES--10c., 15c., 25c., AT BRADHAM’S. 


GOOD BREAD. 


Dissolve half cake compressed yeast in half cup warm water. 
Sift two quarts flour in bread pan, mix in one tablespoonful of 
lard, and piece of butter size of English walnut, one teaspoonful 
salt, and two of sugar. Mix all well together, make a hole in 
centre of flour, pour in the dissolved yeast cake, and stir, then add 
pint and a half sweet milk, which has been previously warmed, 
not hot. Mix and knead just twenty minutes by the clock. This 
is the most important part of all. Set to rise closely covered. 
When light knead slightly, mould into three loaves, and set to 
rise. ‘This second rising requires about two hours in cold weath- 
er, less in warm. Bread can be perfect up to this point,‘and then 
completely spoiled in baking. The oven should not be hot 
enough to bind crust, and prevent further rising in cooking. 








HOME MADE YEAST CAKES. 


One handful hops tied in a very thin cloth, and 2 Irish potatoes 
boiled in three pints water until done. Mash smooth with one 
pint flour pour boiling hop water over it, add one half cup sugar 
one tablespoonful salt, one of ginger. When luke warm add one 
yeast cake. Let stand until next day, then make into cakes with 
meal, and dry. 





Have Your Prescriptions Filled at Davis’ Pharmacy. 


BOSTON BROWN BREAD. 


One cupful of rye meal, one of Indian meal, one of molasses, 
two of flour, one pint and half of sour milk, one teaspoonful of 
soda, one egg and one teaspoonful of salt. Mix the dry ingredi- 
ents together. Dissolve the soda in two tablespoonfuls of boiling 
water, add it, and the milk to the molasses, stir well and pour on 
the other ingredients, beat the egg, and add it. Mix thoroughly, 
and pour into a well buttered mould that holds two quarts, steam 
four hours, then put into the oven for half an hour. 








DUTCH BREAD. 


Take enough bread dough, when ready for the pans, for a loaf 
of bread, add to it the yolks of two eggs, or one whole one, beaten 
light, a small tablespoonful butter, half a cup of sugar, one of 
raisins seeded, and cut in two, it should be soft enough to mix 
with a spoon. Grease the pan turn in the mixture, and let it 
rise. When ready for the oven beat up an egg pour over the top, 
sprinkle with granulated sugar, and a little cinnamon. 

5 


WE J J BAXTER SE 


DEALER IN 


Dress Goods, Clothing Shoes, 
AGENT FOR 2 
E. P. Reed’s Sine 
Sie as Shoes. 
Every pair Warranted to give Satisfaction 
or Money Refunded. 


INVERN? (Smee zs 
JUST IN. 


J. R. PARKER, Jr., 


3€GROCERIESK 
A General Assortment at Reasonable Prices. <== 


We never keep poor, adulterated goods, but give the most and the 
best for the money. ®&The house wife, to get satisfactory results 
for her labor, must use good groceries. To make good bread good flour 
is indispensable. If you try our flour, which we buy direct from the 
mills, you will tind it has no superior. We are strictly ‘‘up to date” in 
our line of Cigars, Tobacco, Snuff, and invite examination of quality 
and prices; you can save money by seeing us before buying elsewhere. 
Our country friends, while in the city, can have their teams and har- 
ness taken care of free of charge. 


We appreciate past patronage, and by paying strict attention to the 
wants of the public, hope to share a continuance of the same. 


Sy) dG. WHITTY & 00, 


DEALERS IN ‘ 


HARDWARE. 
a Oe at 


Celebrated Victor Bicycles, 
%e Wheeler & Wilson Sewing Machines. 


Bicycle Sundries and Sewing Machine Supplies a Specialty. 


Cor. South Frout and Craven Sts., New Berne, N.C, 3 











PRESCRIPTIONS ACCURATELY FILLED BY BRADHAM. 


SALT RISING BREAD. 


Pour half pint boiling water on two tablespoonfuls of corn 
meal, add a pinch of salt. Let it stand ten minutes, then stir in 
two tablespoonfuls flour, and set in a warm place to rise over 
night. In the morning add half pint fresh milk, and flour 
enough to make the yeast smooth. Put ina kettle of water warm 
enough to bear the hand in, and be careful to keep it the same 
temperature. When this rises make your bread either with or 
without making a sponge. It is good either way. Some think 
it nicer, and finer, if made into a sponge first. Let rise again 
until about double its size; then bake in a moderate oven until 
a delicate brown, which will be from forty-five to sixty minutes. 








ROLLS. 


One quart of flour, one tablespoonful butter, one of sugar, one 
half cake compressed yeast dissolved in half cup warm water, 
one cup fresh milk, one egg, salt to taste. Mix these into a soft 
dough, when well risen, add more flour, knead the dough and let 
rise again, then mould into shape, set to rise in a well greased 
pan. When a light brown take from oven. 





Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 


PARKER HOUSE ROLLS. 


Take two quarts flour, and thoroughly rub into it two table- 
spoonfuls butter or lard, one pint of cold boiled milk, two table- 
spoonfuls brown sugar, one-third cake compressed yeast, dissolved 
in half cup warm water, add a little salt. If intended for 
breakfast, mix at noon, knead in the afternoon, and again at 
night. In the morning knead again, roll half an inch thick, cut 
out with a biscuit cutter, butter one-half, and turn them over 
even. Put in pans, let them rise fifteen minutes then bake. 











CINNAMON ROLLS. 


Set a sponge early in the morning with one pint warm milk, 
one-half cup luke warm water, in which one-half compressed 
yeast cake has been dissolved. At noon add one-half cup butter, 
same of sugar, two eggs and one teaspoonful of soda; make into 
a dough, and let stand to rise. At four o’clock roll, spread with 
butter, soft sugar, and dust with cinnamon, sprinkle lightly with 
currants, roll up closely, cut into inch and half lengths, place on 
- ends, let rise and bake in moderately hot oven. 

7 


W.H. & R. S. TUCKER & CO. 
Raleigh, N. C. 


QUR DRESS MAKING DEPARTMENT 
SK Makes a Specialty of Designing SE 


¥< WEDDING OUTFITS, 3< 





Ladies’ Street, Visiting and Evening Costumes, 


DINNER AND OPERA WAISTS, 


TEA JACKETS and TEA GOWNS. 


ee ee 


We make reproductions of the most celebrated Parisian Costumers 
at lower prices, for high class work, than any other house in the 
world. 


We ask you to write for estimates, which will be cheerfully and 
' promptly furnished with samples of the stuffs and fabrics you may 
request, 


No establishment in America shows so large or choice a stock of the 
highest class of Imported Novelties in Dress Goods, 





W. H. & R, 8, TUCKER & CO, 


PERFUMES--YOUR FAVORITE AT BRADHAM’S PHARMACY. 
ROTATOSEO his. 


Three medium sized potatoes, two eggs, half cake yeast dissol- 
ved in half cup warm water, 1 tablespoonful sugar, one teaspoon- 
ful salt, on generous spoonful lard and butter. At breakfast boil 
and mash potatoes very fine, add sugar, yeast, salt, lard and but- 
ter mixed. Let stand four hours then make very stiff with flour 
until no more can be worked in. Put in a warm place to rise 
four more hours. When light, knead lightly, roll out, cut with 
biscuit cutter, spread with soft butter, fold over, let rise, and 
bake for tea. 








LiGH h BIsSCuLrT, 


One quart of flour, one teaspoonful salt, three teasponfuls of 
Royal Baking Powder, one tablespoonful of lard, one pint of cold 
sweet milk, or ice water. Sift together flour, salt, and powder 
three times, rub in lard, add milk or water, and form into a 
smooth, consistent dough. Flour the board, turn out the dough, 
rolt to a thickness of three-quarters inch, cut with a small round 
cutter, lay on a greased baking tin, and bake in a very hot oven. 





Davis’ Pharmacy Uses the Purest Drugs in Prescriptions. 


SOUTHERN BISCUIT. 


Rub one large tablespoonful of lard and a little salt into a 
quart of flour, wet the whole with new milk, or cold water, knead 
well, mould into small biscuit, and bakeinto a hot oven. It will 
require at least half hour kneading. 








CREAM CRACKERS. 


One quart of flour, large pinch of salt, five tablespoonfuls pul- 
verized sugar, one teaspoonfnl Royal Powder, two generous table- 
spoonfuls of butter, five eggs. Sift together flour, sugar, salt 
and powder, rub in butter cold, add the beaten eggs and mix into 
a firm smooth dough. Flour the board, turn out dough, give a 
few. minutes rapid kneading, cover with a damp towel fifteen 
minutes, then roll out to a thickness of one-eighth of an inch, 
cut with a biscuit cutter. When all are cut have a large kettle 
or pan, with boiling water and a large tin pan of cold water. 
Drop them a few at a time into the boiling water. When they 
appear at the surface, and curl at edges, take up with a skimmer 
and drop into the cold water. When all are thus served lay on 
greased baking tins, and bake in a fairly hot oven thirty minutes, 

9 


CHASE) ia eee 


—— DEALER IN—— 


Beef, Pork, Sausages, Veal, & Mutton. 


Chicago Beet in Season. 


Pays the highest cash price for Cattle, and solicits 
. the consignment of any stock carried in his line. 
‘ : You will find him at No. 55 Broad street, in his newly 
' fitted up shop, always ready to deliver Meats withous 
charge and promptly. Thanking the public for past 
patronage and making a continuance of same. 
Lespectfully, 


CHAS. E. NELSON. 


ERDINAND ULRICH, 
(Noe & 











No. 46 Middle Siteen 
Specialties: 
Choice Pale Cream Cheese, 
Royal Baking Powder 


Baker Preminm Chocolate, 
ay Condensed Milk, 
A Granulated Sugar. 
\ A FULL LINE OF CANNED GOODS. 
Buy Your Groceries From HEHEHE 


McDANIEL & GASKILL, 


= iw ; 
Pee yeah No. 71 Broad Street, 
NT ea SAV) ces reciept eee 
They carry a large and well selected stock of 


The BEST GROCERIES the Market Affords 


And you can always be sure of getting Nice Fresh goods 
of all kinds if you buy from them. 
They Make a Specialty of Fine Flour, 
. Ye the Very Best Butter, 
Which they receive fresh from the Dairy every week, 
10 








b] 


SMELLING SALTS FOR FAINTNESS, AT BRADHAM’S. 


RUSK. 


Stir together half pint soft sugar, and two tablespoonfuls but- 
ter until quite light, then stir in three eggs well beaten, one 
grated nutmeg, one compressed yeast cake, dissolved in small 
teacup luke warm water, half pint warm milk, and flour enough 
to make a stiff dough. Knead the whole well, cover with a thick 
cloth, and let stand to rise, when the dough is quite light, turn 
it upon the moulding board, and mould them, let rise and bake 
in a moderate oven. 








BUNS. 

Two cups bread dough after the second rising, yolk of one egg, 
one tablespoonful of butter, one half cup sugar, a handful seeded 
raisins or currants, mix thoroughly, and mould in biscuit. Let 
rise until very hight, and after they are baked, brush over with 
white of an egg while still hot. 





SALAD STICKS. 


Four cups of flour, one tablespoonful of sugar, one-fourth cup 
of butter, one cup boiled milk, white of an egg, fourth of cake 
compressed yeast, one teaspoonful of salt. Dissolve the butter 
in the milk, which have luke warm. Beat white of egg to stiff 
froth. Dissolve the yeast in three tablespoonfuls cold water, add 
all the other ingredients to the flour, knead well. Set the dough 
to rise over night, and in the morning make into balls the 
size of a large English walnut, roll each of these balls into a 
stick a foot long. Place the sticks about two inches apart 
in long pans. Let them rise half an hour in a cool place, and 
bake twenty five minutes in a moderate oven. Sticks should be 
quite dry and crisp, they cannot be baked rapidly. 





GEMS. 


Three eggs, two tablespoonfuls sugar, three cups flour, two 
teaspoonfuls Royal powder, one cup sweet milk, lard and butter 
mixed size of an egg, pinch salt, melt butter, have gem pans very 
hot. Beat whites and yolks separately. 





CORN MEAL WAFFLES. 


One pint flour, one-half pint warm corn meal mush, one pint 
fresh milk, 3 eggs beaten separately very light. Mix thorough- 


ly, bake in wafile irons. 
11 


STOP THAT BARKING: 


RAKE 


Duify’s Cough Killer! 


WCURESIE 


Coughs, Colds, Sore Throat, Hoarseness, and is Healing to the 
Entire Mucus Membrane. 
Price 10 cts, 2S cts. and SO cts. 


F. S. DUFFY, Druggist, 
NE VY BERNE, N.C. 
Corner South Front and Middle Streets. 


J) SOLOS es 


Wholesale and Retail Dealer in 


Choice Family Groceries iS 


AND PROVISIONS. 


SY heceiing Fresh Supply Every Week. 


All Goods Guaranteed as Recommended, 


and First Class. 
Z j Goods Delivered In Any Part of the City. 
Broad Street, New Berne, N. C. 
JOHN Weis 


05 and 57 Pollock Street, esa. 
New Berne, N.C. 


Carries the Most Complete stock of Staple and Fancy Groceries in the 
City, and his 


Prices are Rock Bottom, 


Give him a call and you will be pleased. 


Prompt Attention to All Orders. 
SATISFACTION GUARANTEED. 
12 




















SMELLING SALTS FOR HEADACHES, AT BRADHAW’S. 


CHEESE STRAWS. 


Four ounces each of flour, butter and grated cheese, season 
with salt mace, and a pinch of cayenne. Moisten with beaten 
egg. Roll out thin, and cut in strips one-third inch wide and 
four or five inches long. Bake in a moderate oven until a very 
delicate brown. 








RICH WAFFLES. 


Take one quart sweet milk, two cups boiled rice, 3 cup flour. 
Warm the milk, stir in the above named articles, add half cake 
compressed yeast, dissolved in half cup warm water, and half 
teaspoonful salt. Make at noon to use for tea at six. Set in 
warm place, when ready to cook, add two eggs, well beaten. 
Bake in waffle irons. 





WAFFLES No. 2. 


Three eggs, one cup sweet milk, one heaping teaspoonful bak- 
ing powder, two level tablespoonfuls lard, a little salt, flour 
enough to make a batter that will pour. Add the milk to the 
beaten yolks, then the flour, salt and lard. Add baking powder 
and beaten whites just before ready to cook. 





DELICIOUS VELVET MUFFINS. 


Sift one quart flour with a level teaspoonful of salt init. Rub 
into the flour thoroughly two tablespoonfuls butter, mix with it 
one-half compressed yeast cake dissolvod in one half cup warm 
water, and as much fresh milk as will make a very stiff batter. 
Beat four eggs very light separately, stir these in, and set in a 
moderately warm place to rise. In three hours it will be suffi- 
ciently light. Bake in old fashioned muffin rings. 





SPOON BREAD. 


Scald one cup meal, when cold add butter size of walnut, one- 
half cup cold boiled rice or hominy, one pint milk, two eggs, 
well beaten, half teaspoonful salt. To be mixed very thin and 
served in the dish in which it is baked. 





CORN BREAD. 


Three cups buttermilk, one level teaspoonful salt, same of soda, 
two eggs, corn meal enough to thicken. Bake in deep pan, 
13 


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of 


good cooking comprise nothing that is of more 
lmportance than good shortening. Your food will 
be deliciously light and free from the greasiness 
and richness that make lard so objectionable if 
shortened with or fried in pure, clean, sweet 


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Look for the Cottolene trade marks—Cottolene” and steer’s head in cotton-piant 
wreath—on every tin. 


THE N. K. FAIRBANK COMPANY, 
Chicago, St.Louis, New York, Boston, Philadelphia, San Francisco, 
New Orleans. Montreai. 


Estar TELL 


OUNAABADRERANSENOMEUD SE GSENESERSEGRNERAD Hung xe." 


Lit 


Sours mmmmmanonmnnnn 





MEXEXEXNDERET SE IER 


14 


FLAVORING EXTRACTS--AT BRADHAM’S PHARMACY. 
BREAKFAST MUFFINS. 


One pint flour, a pinch of salt, and fresh milk enough to make 
‘a thin batter, three eggs beaten very ight and added to the bat- 
ter just before baking. Grease gem pans, fill with batter, and 
set in a very hot stove. In fifteen minutes they should be done, 
and if properly made will be as light as possible. No lard is used. 








MUFFINS. 


Two eggs well beaten, pinck of salt, add gradually one and 
half cups milk. Stir together one cup flour, one cup meal, two 
teaspoonfuls Reyal powder, one tablespoonful white sugar; beat 
these all well together for several minutes, then add one teaspoon- 
ful of melted lard. Beat well and pour inte well greased gem 
pans. Bake one half hour in hot oven. 





GRAHAM GEMS. 


One pint of sweet milk, two eggs, two cups Graham flour, two 
tablespoonfuls meal, 1 tablespoonful sugar, pinch salt, one heap- 
ing teaspoonful Royal powder. Beat well, bake in gem pans 
half\hour. Buttermilk and soda can be used in place of milk 


and baking powder. 





BREAD BATTER CAKES. 


Crumb six slices dry white bread, pour a little hot water on it, 
then pass it through a colander. Add a pint sour milk, two 
eggs, one teaspoonful soda, pinch salt, and a little four. Bake 
on a hot griddle. 





BUTTER MILK BATTER CAKES. 


One cup and half sour butter milk, one egg, one and half cups 
sifted flour, half teaspoonful soda, salt to taste. 


BUCKWHEAT CAKES. 


To one pint best buckwheat flour, allow half cake compressed 
yeast, dissolved in half cup warm water. Two tablespoonfuls 
flour, two of meal. With warm water mix this into a very sti 
batter, and set to rise over night in a warm place. Next morn- 
ing mix half of level teaspoonful soda in a cup of fresh milk, 
making the batter thin enough to use, add one tablespoonful 
molasses, salt to taste. 





15 


TuHos, A. GREEN, care 


EK. H. Mrapows, Vice-President. 
H. M. Groves, Cashier. 


Se Ib aad 


OF NEW BERNE, N. 
DO A GENERAL BANKING BUSINESS. 


The Accounts of Banks, Bankers, Corporations, Farmers 
Merchants and others received on favorable terms 


‘ms. Prompt 
and earefal attention given to the interest of our customers 


COLLECTION A SPECIALTY 








fa 

















Board of Directors: 
Ferdinand Ulrich, E. H. Meadows, Charles Duffy, Jr., 
J. A. Meadows, Samuel W. Ipock, James Redmond, 
Chas. H. Fowler, E. W. Smallwood, Thomas A. Green, 
Mayer Hahn, Geo. N. Ives, C.K 
J. W. Grainger, 


}. Foy, 
W. F, Crockett. 








lin 
| nn 
NUTT Me 














Retailers of Fine Ching 


FOR 
Ladies % Misses. 
Agents for 


DREW, SELBY & CO’s SHOES 


Bk Oi Which are noted for Fine Quality and Long Wearing.7~ om 


QYK. BR. JONES, 


Wholesale and Retail Dealer in 
ChoicexFamily*Groceries 


AND GENERAL MERCHANDISE 

















N. W. Corner South Front and Middle Streets 
CONSIGNMENTS OF 


Cotton, Grain and other Produce Solicited 


Prompt Attention Guaranteed. 


New Berne, N, C. 
16 





PRICES TO FIT THE TIMES, AT BRADHAM’S PHARMACY. 
SALLY LUNN. 


One quart flour, half pint milk, three eggs well beaten, one 
generous tablespoonful butter, 4 cake compressed yeast dissolved 
in one cup warm water, one-half cup sugar. Put ina buttered 
dish and set to rise. Make this about dinner time, and it will be 
ready to bake for supper. 








CARH S$. 


After the cake is all put together lift a spongeful of the mix- 
ture, and let it drop back into the bowl, if the surface of the 
batter immediately becomes smooth it is too thin, if you can see 
the circles make when it drops from the spoon for a few minutes 
it is just right. If the spoonful remains on top of the batter at 
all it is too stiff. Any cake with fruit must be stiffer than a 
plain cake. The thinner the dough can be made without falling 
the more moist the cake will be. In cooking a cake beware of 
too hot an oven to start with. Some cook books will tell you the 
exact number of minutes to bake your loaf, but don’t be misled, 
your minutes will vary with your style of oven and your kind of 
fire. Don’t always pin your faith to a brown splinter either. 
When your cake stops singing it is done every time. 


CHRISTMAS CAKE. 


Cream one to butter, add one pound soft sugar, beat fourteen 
egus very light, the yolks and whites separately. Sift, and warm 
one pound flour, add by handfuls to the sugar and butter, alter- 
nating the egg yolks and whites. Stir in one heaping teaspoon- 
ful each of ground mace and cinnamon, one cup molasses. Have 
ready two pounds of seeded, chopped raisins, two pounds currants, 
one of citron cut small, two pounds almond, blanched and pound- 
ed, one-half pound each candied orange and lemon peel, one glass 
of good brandy. Mix the fruit very lightly into the batter, and 
cook in moderate oven four hours. 


WHITE MOUNTAIN CAKE. 


One pound sugar, one pound flour, one-half pound butter, 
whites of ten eggs, two teaspoonfuls Royal powder. Beat butter 
and sugar together, add flour and whites of eggs alternately, add 
one-half cup sweet milk, flavor with lemon. 

17 




















SS 


2S 
= 


i 
Hi 
: 








es- Where the best food is required, the Royal Baking Powder 
only can be used. 


2g uperior to all others. I recom- 
mend it.—C. Gorju, late Chef, Delmonico’s, N. Y. 


I have found the Royal Baking Powder gs 


18 


SOMETHING FOR EVERY DISEASE, AT BRADHAM’S. 
FRUIT CAKE. 


Three quarters pound butter, one pound brown sugar, twelve 
eggs, one pound flour, two pounds seeded raisins, two pounds 
currants, one-half pound citron, one teaspoonful each of spice and 
cinnamon, half teaspoonful cloves. One wine glass brandy, one 
cup molasses. Beat butter and sugar to a cream, add eggs well 
beaten, molasses, flour, spice, and liquor, lastly the fruit. Two 
teaspoonfuls cream tartar, one of soda. Dredge fruit with flour, 
bake in slow oven three hours. 








SPICE CAKE. 

Make a batter like white mountain cake, take out one cup bat- 
ter, add one teaspoonful pounded cloves, one grated nutmeg, one 
level tablespoonfu] cinnamon. Put in layers of plain batter dot- 
ted with spoonful of spiced batter and so on until the pan is filled. 





WHITE CAKE. 


Three cups pulverized sugar, one cup butter, whites of twelve 
eggs, one cup corn starch, one cup milk, three of flour, teaspoon- 
ful cream tartar, half teaspoonful soda. Cream the butter and 
sugar thoroughly dissolve the corn starch in one-half the milk 
and cream it with the butter and sugar. Now add the other 
milk into which the soda has been dissolved, then the flour in 
which the cream tartar has been sifted, lastly add the well beaten 
whites of the eggs, flavor with almond or rose. 





Don’t forget Davis’ Pharmacy when in need of Medicine. 


WHITE CAKE No. 2. 


Two cups sugar, three cups flour, one-half cup butter, two tea- 
spoonfuls Royal powder, one-half cup milk, whites of seven eggs, 
one teaspoonful vanilla, cream, butter and sugar, add part of 
milk and one cup flour, then the rest of milk, and one cup flour, 
then use the last cup of flour, and add the whites of eggs beaten 
very stiff, put in the vanilla then the baking powder without 
any flour. Bake in a slow oven for forty minutes. 








GOLD CAKE. 


Rub a generous cup of butter to a cream, add two cups sugar, 
beaten yolks of eight eggs, one cup milk, four cups sifted flour 
in which sift one spoonful and half of Royal powder. 


19 


Office of F. A. GULLEDGE. 


VERBENA, ALA., August 31st, 1896. 
Mr. A. B. GIRARDEAU, 
SAVANNAH, Ga. 

Dear Sir:—In reply to yours of the 29th, inst., I will say 
that I freely endorse all you or others have said or could ever 
say about Johnson’s Chill and Fever Tonic. ‘Two months ago 
my father who is 85 years old, was stricken down with Bilious 
Fever, and came near dying. I began at once with the Tonic, 
giving him a dose every two hours. I called in our family Doc- 
tor and told him what I was doing. He said it was the right 
treatment and advised that I continue it. He called again the 
next day and saw the effect of the Tonic and gave nothing him- 
self. Within a week my father was able to walk about the 
house. 

I persuaded him to take a second bottle and under its use 
he has grown strong. Although 85 years old on the 24th of 
last June, he has to-day taken a horse back ride of six miles 
unattended. 

This is only one of many remarkable cures performed by 
the Tonic that has come under my personal observation in the 
last 22 years that I have been selling the Tonic. 

If this remarkable medicine cost $5.00 a bottle and could 
only be obtained in London, there would be widespread interest 
manifested in it and vigorous efforts made to obtain it. But the 
fact that it sells for 50 cents a bottle and this returned if you 
are not pleased with the medicine, lead many people to overlook 
it altogether. 

I use it in every case in my own family and in my own 
immediate influence. Don’t think that I have ever been called 
on to refund the purchase price of a single bottle. Had one 
customer who came sixteen miles for a bottle last week. 

Yours very truly, 
F. A, GULLEDGE, 
20 


SODA WATER, COLD AND PURE, 5c. AT BRADHAMN’S. 


CITRON OAKE. 

One peund sugar, three-fourths pound flour, one pound citron, 
half pound butter, whites of fourteen eggs. Beat the sugar and 
Sutter to a cream, add the whites of eggs beaten toa stiff froth, 
flour gradually, and add citron finely shredded, well floured, last, 
flavor with lemon and mace. 





SPONGE CAKE. 

Twelve eggs, eighteen ounces fine granulated sugar, ten ounces 
flour, grated rind and juice of two lemons. Beat the yolks a few 
minutes, add the sugar and beat briskly for fifteen minutes. 
hen add the lemon and w hites, beat to a very stiff froth, and 
lastly the flour which has been sifted twice. Stir in the flour 
carefully, and bake in rather a brisk oven. If the proportions 
here given are skillfully compounded they will result in a very 
superior sponge cake. 





Davis’ Pharmacy Charges Reasonable Prices for Filling Prescriptions. 








NEVER-FAIL SPONGE CAKE. 


A good sponge cake should be as yellow as gold of velvety soft- 
Less, ‘and as tender as a marsh mallow. Ié the rule here given is 
strictly followed such a cake will be the sure result. 

Separate the whites and yolks of four eggs, beat. whites until 
stiff enough to remain in the inverted platter. Beat into them 
half cup granulated sugar, beat the yolks, add to them half cup 
sugar, beating it five minutes by the clock, add to the yolks juice 
and grated rind of a lemon. Now beat well together the yolks 
and the whites, at this stage beating is in order, but must be ab- 
solutely avoided after adding flour of which take one cup. The 
mixture should now look like a puff ball, and the flour is to be 
tossed or stirred into it with a light toss of a wooden spoon, stir- 
ring is quite different from beating. The cup of sugar should 
be generous, the cup of flour scant. Bake for twenty-five min- 
utes in a moderate oven. Just before putting in the oven 
sprinkle on the top through a sifter about a tablespoonful gran- 
ulated sugar. This gives the “crackly” on top crust so desirable. 


BOILED SPONGE CAKE. 


Four eggs, two cups sugar, two and a half cups flour, one tea- 
spoonful baking powder, ‘half pint boiling water poured on the 
eggs and sugar, ~ then mix in the flour. Bake thirty minutes. 

21 


SLUVER HARDWARE Uf. 


(JENERAL HarRpDWARE! 


Sash, Doors and Blinds. 
Paints, * Oils ® and*®* Glass. 














And Everything in the Hardware Line. 


All Prices Guaranteed. 


Ll. oH .CUTEER; 


President, 


J. C. WATKINS, 


Sec. and Treas. 
No. 73 Middle Street, next to Citizens’ Bank, 


lt! New Berne, N. C. 
22 


MALT FOR POORLY PEOPLE, I5c. 25c. AT BRADHAM’S. 


ANGEL CAKE. 


Whites of eleven eggs, one and half tumblers fine granulated 
sugar, one tumbler flour, one teaspoonful cream tartar, three- 
fourths teaspoonful vanilla, one-fourth teaspoonful Royal powder. 
Put the whites of eggs in large platter, sift the flour and sugar 
once then measure, add cream tartar and baking powder to the 
flour, then sift four times, sift the sugar four times, then put 
them together and sift three times, leave it in the seive so you 
can sift it into the eggs. Beat them very stiff, then gently add 
the sugar and flour, beating constantly with a flat wire egg 
beater, add the vanilla, and get it into the oven as soon as possi- 
ble. Puta paper in the pan, use no grease. The oven must be 
very moderate or the cake will not be good. Do not look at it 
for fifteen minutes. It takes forty-five minutes to bake. A long 
flat tin is best for this cake. When done invert the pan on two 
cups and let stand until cold. 











CAPITAL CAKE. 


One pound sugar, four cups flour, one cup butter, one cup 
milk, six eggs beaten very light, two teaspoonfuls cream tartar 
sifted in flour, one teaspoonful soda dissolved in milk. Flavor 
with lemon or nutmeg. 








ye Prescriptions a Specialty at Davis Pharmacy. @\ 





CHARM CAKE. 


One cup sugar, half cup butter, beat to a cream, add three 
eggs one by one, half cup sweet milk, three-fourths teaspoonful 
soda, one and half teaspoonfuls cream tartar, one and half cups 
flour. Bake in small deep dripping pan. Nice hot for tea. 





COFFEE CAKE. 


One half cup butter, two cups sugar, two and half of flour, 
one-half cup hot coffee, one-fourth cup sweet milk, two teaspoon- 
fuls baking powder, same of vanilla, two eggs, one square choco- 
late. Rub butter and sugar to a cream, add beaten eggs and the 
milk, grate chocolate into the hot coffee, stir well, add flour grad- 
ually into which yeast powder has been sifted. Bake in a loaf 
forty minutes. 

23 


D. F. JARVIS, WZ 
Ory Goods, Shoes, Parpeting, Ge TARE 


63 Pollock St., NEW BERWNE,N. C. 

For the enjoyment of the result of the expense and effort in the 
Culinary Department, a good deal depends upon the neat and attractive 
furnishing of the Dining Room and Table. Be careful to observe the 
following: Provide for the floor a bright Carpet, Matting or Art 
Square. For the Windows, Curtains and Shades suggestive of Clean- 
liness, and for your Table a real Satin Damask Clotb, underlaid with 
silence cloth, and the Dinner and Tea Napkins to match the Linen. 
All of them can be obtained, of excellent quality, and at very reason- 
able prices at D, F. JARVIS’, 63 Pollock street. 


N. B.--The occasional adding of the material for a Neat Tea Gown 
for the hostess will be attended with most happy results. 





“Disguise our bordage as we will, 
’Tis Woman ! Woman rules us still.’”.—MooRrg. 

My friend you may think Moore was mistaken, but he knew 
what he was talking about as this seems to be the conclusion of 
all wise heads. Now to the readers of this Cook Book, who will 
of course be the ladies, we make this plea, whenever your hus- 
band or son needs: Clothing, Hats or Shoes send them to us. 
They'll get good goods and their money’s worth. Full line of 
samples of suits made to order. 16.00 to 25.00. A fit guaran- 
teed. See us for Neckwear, Underwear, Footwear and Head- 
wear. 


99 Middle Street. HOWARD. 


THE GASKILL DRUG COMPANY 


Will furnish you with nothing but the 


— Purest Drugs 
at the fairest prices. 


Prescriptions and Family nan Me 





Being our specialty we offer inducements that}! 
no other firm in the city can. sp 


=We have spared neither pains nor money in this department 
_// sto make it the most complete in the city. 
j (No. 108 Middle St. 
GEO. W. GASKILL, Manager. 
24 


CUTICURA SOAP 50c. BOX, AT BRADHAN’S. 


WHORTLEBERRY CAKE. 


One pound sugar, half pound butter, seven eggs, one quart 
flour, one teaspoonful Royal powder, one nutmeg, a little mace. 
After mixing stir in one quart berries, first dusting with flour. 





NUT CAKE. 

One cup sugar, one-half cup butter, half cup milk, two cups 
flour, two eggs, one cup chopped raisins, one of chopped English 
walnuts, one teaspoonful cream tartar, one-half teaspoonful soda. 
Beat butter to a cream, add sugar gradually, and when light, the 
eggs well beaten. ‘Chen the milk, with soda dissolved in it, and 
flour in which the cream tartar has been mixed. Add raisins 
and nuts. Bake in a sheet and ice with chocolate icing. 





MARBLE CHOCOLATE CAKE, 


One cup sugar, one-half cup butter, one and half cups flour, 
four eggs, one teaspoonful Royal powder, flavor with vanilla. 
Melt one square Bakers chocolate and stir into one tablespoonful 
butter. Then alternately put spoonful of the white and dark in 
the pan. Bake in small dripping pan. 





COCOANUT CAKE. 
One cup butter, three of sugar, one of sweet milk, four cups 
flour, six eggs with whites beaten to a stiff froth, a teaspoonful 
soda, two of cream tartar, one grated cocoanut. 





LAYER CAKES. 
QUEEN OF CAKES. 


Wuite Part—Take half pound sugar, two tablespoonfuls 
butter, half pound flour, whites six eggs, two teaspoonfuls Royal 
powder. One grated cocoanut, half pound citron chopped fine, 
one pound blanched almonds cut in thin slices, flavor with 
almond and bake in jelly cake pans. 

Dark Parr—Half pound sugar, four ounces butter, half 
pound flour, two teaspoonfuls baking powder, yolks six eggs, add 
half pound seeded raisins, half pound currants, four ounces 
each of citron and figs, half teaspoonful each of cloves, nutmeg, 
allspice, mace, one wine glass brandy, bake in jelly pans. 

Make an icing of three cups sugar, one of water, boil them till 
brittle, take from stove and pour over the whites of three eggs, 
add half teacup each of minced almonds and grated cocoanut, 
Spread alternately on the black and white cake, and put together, 

25 


NZ 


ero more Se 





a 


IT’S NO SECRET 











Observe Everybody’s secret is No secret. The many Thorsand house- 
wives who have made those palatable and nourishing soups 
Our for invalids and the many varieties of delicious deserts with 
4 
Owls INSTANTANEOUS TAPIOGA 
on can’t keep it a secret. One tells the other and so it’s newsed 


around. The day of soaking Tapioca is past. With “INSTAN- 
Each Package TANEOUS” you get results in three minutes’ cooking. 


Trade Mark “INSTANTANEOUS?” Registered. 


A package makes a pudding for thirty persons. It makes delicious combina- 
tions with fruits, jellies, ete. It can be prepared in a few minutes. No waiting, 
no gummy lumps. The highest medical authority in the United States says: 
‘Tapioca is nutritious, easy of digestion and destitute of irritating properties,” 
hence an excellent diet for the sick and convalescent, and a wholesome and nu- 
tritious food for babies. We guarantee INsranTANEOUs Taproca to be pure and the 
very best quality of Tapioca. 

Yours truly, 
THE CHYLON SPICH CoO... 
Sole Proprietors and Manufacturers of 
Instantaneous Tapioca, 
Front and New Streets, Philadelphia, Pa. 














rr, v7 


26 


TOILET POWDERS AND PUFFS, ALL KINDS, AT BRADHAW’S. 


CHOCOLATE CAKE. 


Three-fourths cake Baker’s chocolate, yolks three eggs, one 
and a half cups brown sugar, one cup milk, cook to a cream ina 
double boiler. When cold, add to the following batter, four eggs, 
two cups brown sugar, one of butter, one of milk, into which you: 
have dissolved one teaspoonful of soda, four cups flour, flavor with 
vanilla, put together with boiled icing. 








CHOCOLATE CAKE No. 2. 


Two cups sugar, one-half cup butter, one cup milk, three of 
flour, two teaspoonfuls cream tartar in the flour, one of soda in 
milk. 

Filling for the cake:—One and a fourth pounds of sugar, three- 
fourths cup water, boil until it ropes, and only stir until it is 
dissolved. Pour up, and stir until milky. Whites of two eggs 
beaten stiff stirred in that. One-fourth pound grated chocolate 
stirred in until nearly cold. 





ge All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ 





FIG CAKE. 


White part: two cups sugar, two-thirds cup butter, one-half 
cup milk, whites of eight eggs, one and a half teaspoonfuls Royal 
Baking Powder, thoroughly sifted with three cups flour, flavor 
with vanilla. Stir sugar and butter to a cream, add milk and 
flour, last whites of eggs. Dark part: one cup sugar, one-half 
cup butter, one half cup sweet milk, one teaspoonful baking 
powder sifted in one and three-fourths cups flour, yolks of seven 
eggs, thoroughly beaten, and one whole egg, one teaspoonful 
mixed spices. Bake the white in two long tins. Put half the 
dark in a long tin, and lay on one pound halved figs, (previously 
sifted over with flour), do not let them touch each other: put on 
the rest of the dark and bake. Put the cakes together with 
frosting while warm, the darkes between the whites, cover with 
powdered sugar. 


JELLY ROLE. 


Three eggs, whites and yolks beaten separately, one cup sugar, 
one cup flour, one-half teaspoonful soda, one cream tartar dis- 
solved in a little water, and pour in after all is mixed. Bake in 
two sheets and while hot spread with jelly, and roll. 

27 


NZ 


—3DRINK =< 
MorniInG Joywe Werrun 


(2 1b. TINS) 
Awarded Gold [ledal 
ATLANTA EXPOSITION! 
In Competition with the World. 


FOR’ SARESEN 


J. H. HACKBURN, 3 


NEW BERNE, N. C. 





NEW ORLEANS COFFEE CO. Ltd, 


SOLE PROPRIETORS, 


NEW ORLEANS. 


TOOTHPICKS, ALL KINDS, AT BRADHAM’S PHARMACY. 


DELICIOUS LAYER CAKE. 


Beat the yolks of ten eggs, and add one pound fine granulated 
sugar, beat together until very light, add juice and rind of one 
lemon, a pinch of salt, the whites of the eggs beaten very stiff, 
and lastly, one-half pound flour, that has been sifted three times. 
Bake in layer tins, when perfectly cold put together with cream 
filling. 








CREAM FILLING. 

One-fourth box Gelatine, one pint cream, one teaspoonful 
vanilla, one tablespoonful Sherry wine, one-fourth cup boiling 
water, one-fourth cup cold water, one-half pound powdered sugar. 
Soak gelatine in the cold water until softened. Whip the cream, 
place the froth as it is made in a pan, set in ice water, and when 
all is whipped sift in the sugar. Add the vanilla and wine. 
Pour boiling water on the gelatine, and when the latter is dis- 
solved, strain it on the whipped cream, then stir rapidly resting 
the bowl of the spoon on bottom of pan. 





PLAIN LAYER CAKE. 


One cup granulated sugar, one tablespoonful butter, two eggs, 
three-fourths cup sweet milk, two cups flour, one and a half tea- 
spoonfuls baking powder. Mix in the usual way, beat well, and 
bake in three medium sized layer tins. Any filling may be used. 
Some times we bake two layers, and to the third add spices, and 
currants, then bake. Put between the other layers and spread 
with jelly between each layer. 


SPICE LAYER CAKE. 


One cup granulated sugar, scant half cup butter, half cup 
molasses, half cup sour milk, half teaspoonful soda dissolved in 
half tea cup hot water, two eggs, two and a half cups flour. Add 
cinnamon, cloves, and nutmeg until quite brown. Bake in layers, 
and put together with boiled icing, into which you have stirred 
three-fourths cups chopped raisins, and same of walnut meats. 








DELICATE LAYER CAKE. 


T'wo cups fine granulated sugar, one-half cup butter, creamed 
together, add half cup sweet milk, three cups flour into which 
you have sifted two teaspoonfuls Royal baking powder, and last 
the beaten whites of seven eggs. Put together with boiled icing, 
and either sprinkle thickly with grated pine apple, or place slices 


of banana between each layer. 
29 


Boe ‘Pars! 


Sue ey SE Most Wiel 


PACKAGE. 


Do you wish the Purest and Best Gelatine on the market, to-day ? 
Then order Knox’s Sparkling Calves’ Foot Gelatine, the only Gelatine 
free from odor or taste. Endorsed by all the intelligent Teachers of 
Cookery in the U. S, Makes 2 quarts. 

eee. 


Our No. 3 Xv ECONOMOICAL 
PACKAGE. and CONVENIENT. 


ACIDULATED GELATINE. This is Knox’s Sparkling Gelatine 
combined with Pure Fruit Acid, requiring no 

lemons or acid fruits in making jellies. A 

teaspoonful of extract of any flavor you de- 

sire and pee is all that is required to make a jelly. Dis- 

solves in 2 minutes and makes 2 quarts of jelly, Fruit Acid: ees 
is superior to Phosphate for the system. Send 8 cents and I 

will mail a package that will make one Pint Jelly. 








Send a two cent stamp and I will mail you little cook book. 


“DAINTY DESERTS FOR DAINTY PEOPLE,” 


CHARLES B. KNOX, 
Johnstown, N. Y. 





SDAPS---YOUR FAVORITE---AT BRADHAM’S PHARMACY. 
MOUNTAIN ASH CAKE. 


Whites of eight eges, one cup butter, two cups sugar, three 
eups flour, one-half cup sweet milk, one-half teaspoonful soda, 
‘one teaspoonful cream tartar. Bake in shallow pans, and put 
together with the following: 

COCOANUT FILLING. 

One pound sugar, quarter pound butter, (wash), and put in 
sauce pan with sugar, add milk of two cocoauuts, and boil to a 
thick syrup, while hot pour ever the grated cocoanuts: flavor 
with vanilla, juice and rind of one lemon. When cold spread 
between the cake. 








$< ns 





FRUIT LAYER CAKE. 


Three-fourths cup butter, two cups sugar, half cup milk, three 
eups flour, whites six eggs, one teaspoonful Royal powder, half 
teaspoonful essence almond. Beat butter to a cream, add sugar 
gradually, then the essence, milk, whites of eggs beaten to a 
stiff froth, add the flour in which the baking powder has been 
sifted. Bake in layers. 

FILLING. 

Make a boiled icing, have a cup seeded raisins, cup almonds 
blanched and chopped fine. Spread the layers with icing and 
sprinkle fruit ever. Adda few drops almond extract to icing. 





The Strongest and Best Flavoring Extraets, at Davis’ Pharmacy. 





ENGLISH WALNUT CAKE. 


One cup butter, two cups sugar, three cups flour, four eggs, 
one teacup milk or water, one teaspoonful baking powder. For 
filling: Two pounds English walnuts in shell, two pounds brown 
sugar. Pound up the nuts, put sugar with enough milk to wet 
well, and a lump butter the size of an egg, one teaspoonful 
vanilla. Let all boil until it ropes thick so it will stick on cake. 
Put a layer of the filling on cake and sprinkle with nuts, and so 
on until the whole is mixed. 





WALNUT CAKE. 


Four eggs, two cups sugar, one-half cup milk, two-thirds cup 
butter, three cups flour, two teaspoonfuls baking powder. Bake 
in two thick layers, put together with boiled icing, a thick layer 
of walnut meats between layers, also on top. 

31 


elite didi digits Oe 
a 


FRPP PPPRPPPRPPPP PEPPER PPPEPPEP PP PPR PPE PESO PPP PP EPPS PP YY 


x“ 


ESTABLISHED 1780. 


WALTER BAKER & CO, Ltd. 


Dorchester, Mass., U.S. A. 


The Oldest and Largest Manu- 
facturers of 


PURE, HIGH GRADE 
Cocoas ana 
Chocolates 


ON THIS CONTINENT. 


No Chemicals are used in their manu- 
factures, 

Their Breakfast Cocoa is absolutely 
ure, delicious, nutritious,and costs 
ess than one cent acup. 

Their Premium No. 1 Chocolate is the 
best plain chocolate in the market 
for family use. 

Their German Sweet Chocolate is 

ood to eat and good to drink, It 

8 pe nutritious, and health- 


ful; a great favorite with children. - 





Baron von Liebig, one of the best known writers on dietetics, says :— 

“It [Cocoa] is a perfect food, as wholesome as delicious, a beneficent re- 
storer of exhausted power; but its quality must be good, and it must be 
carefully prepared. Itis highly nourishing and easily digested, and is 
fitted to repair wasted strength, preserve health, and prolong life, It 
agrees with dry temperaments and convalescents; with mothers who 
nursé their children; with those whose occupations oblige them to 
undergo severe mental strains; with public speakers and with all those 
who give to work a portion of the time needed for sleep. It soothes both 
stomach and brain, and for this reason, as well as for others, it is the best 
friend of those engaged in literary pursuits.” 


CONSUMERS SHOULD ASK FOR AND BE 
SURE THAT THEY GET THE GENUINE 


WALTER BAKER & CO.’S 


Goods, made at DORCHESTER, MASS., U. S. A. 





PREP EH yy 


























A 


REKKAKREKKKALALLALRALALKRKLAKLLKKADKEKALKALALELLALALEKEELEALRARAK 


Ghddankdadddeaadeanannetneaeannekeeny 


32 


SPONGES, CHAMOIS, EVERYTHING FOR BATH, AT BRADHAM’S. 


ORANGE CAKE. ee 


Ten eggs, reserving whites of three, one pound fine granulated 
sugar, grated peel of two lemons, and juice of one, one-half 
pound flour. Bake in layers. Make a boiled icing of the whites 
and three cups sugar, adding the juice of one lemon, reserve part 
of the icing for top, into the other put rind and juice of one 
orange, and spread between layers, using the reserved icing for 
the top. 








FAVORITE CAKE. 


Take one egg, one cup sour milk, half cup brown sugar, half 
cup molasses, one teaspoonful soda, desolved in little hot water, 
one tablespoonful melted butter, one teaspoonful cinnamon, one 
and half cups flour. Bake in two layers; use chocolate filling 
or jelly. 








cx All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ 


RIBBON CAKE. 


Two cups sugar, half cup butter, four eggs, one heaping tea- 
spoonful Royal powder, one cup milk, three cups flour, one 
teaspoonful vanilla, one tablespoonful cinnamon, one cup cur- 
rants, one quarter pound chopped citron. Beat the butter and 
sugar to a cream, then add the yolks and beat thoroughly, now 
add vanilla and milk, then the flour. Beat the whites to a stiff 
froth, add to the batter, add baking powder, stir in just enough 
to mix. ‘Take one third of batter, add currants, chopped citron 
and cinnamon. Bake dark in one layer and place between the 
white, using a little jelly. 








BOILED ICING, 


Three cups granulated sugar dissolved in one cup of water, 
boil until it ropes from the spoon. Beat whites of three eggs to 
a stiff froth and pour very slowly over the whites, beating steadi- 
ly. Add juice of one lemon, and beat five minutes longer. 





BOILED ICING No. 2. 


To two cups granulated sugar, add three quarter cups water, 
boil it until it will rope from the spoon. Beat the whites of 
three eggs very stiff. When syrup is done, put in a large bowl 
and beat hard until it has a milky appearance. ‘Then by degrees 
add the white, squeeze in the juice of a lemon, continue to 
beat until very thick and light. 

33 


CARAMEL CAKE. 


Three eggs, one and half cups sugar, three fourths cup butter, 
one half cup milk, two and quarter cups flour with one and half 
teaspoonfuls Royal powder. Bake in jelly pans, spread with the 
following mixture: One pint brown sugar, butter size of an egg, 
half cup milk, cook until it thickens. 





LEMON CAKE. 

Two cups sugar, half cup butter, one of milk, three eggs, two 
teaspoonfuls Royal powder sifted in three and half cups flour. 
Bake in jelly tins. 

FILLING. 

One cup sugar, juice and grated rind of one lemon, one cup 
hot water, one heaping teaspoonful butter, two heaping tea- 
spoonfuls cornstarch or flour dissolved in little water, yolks of 
two eggs. Putin a double boiler and stir until it thickens; 
spread between layers. 

CHOCOLATE FILLING. 

One and one half cups sugar, one half cup grated chocolate, 
one fourth pound butter, one teacup cream or milk. Let boil 
twenty minutes. — minutes. 


JOHN SUTTER, 


Wholesale and Retail Dealer in 


FURNITDT Es 
: SS¥ANDSS= ; 


WAST sib es 








Best Selected Stock in Eastern North Carolina. 


SK ROCK BOTTOM PRIGES 3 


New Store under Hotel Chattawka, NEW BERNE, N. C. 
34 





ANWAY’S CROUP SYRUP CURES---AT BRADHAM’S PHARMACY. 


SMALL CAKES. 
CHOCOLATE DROP CAKES. 


Beat half cup butter, one and half cups fine granulated sugar, 
yolks four eggs, beaten together until very light, then add one 
cup milk, one and half cups flour. Beat until perfectly smooth. 
Beat white to stiff froth, add them, then add another one 
and half cups flour into which sift two heaping teaspoonfuls 
Royal powder. Color slightly with melted chocolate. Mix 
well. Drop in small spoonful on buttered tins and lay a small 
round buttered cracker on the top of each. When baked remove 
the cracker, frost with chocolate icing and lay a chocolate cream 
or other fancy chocolate candy in the depression made by the 
cracker. 








BOSTON CREAM PUFFS. 


Half pint hot water, two thirds cup butter, put over the fire; 
when boiling stir in one and half cups flour, continue stirring 
until smooth, and the mixture leaves the sides of the sauce pan. 
Remove from the fire, cool, beat thoroughly into it five well 
beaten eggs. Drop on warm greased tins, or a dripping pan, a 
tablespoonful in a place, leaving space between to prevent touch- 
ing, brush over with white of an egg, and bake ten or fifteen 
minutes in a quick oven. When cakes are done they will be 
hollow. When cold slice off the top, fill space with cream and 
replace top. CREAM FOR FILLING. 


Take one pint milk, place one half in a tin pail, and set in 
boiling water. Reserve from the other half of milk two table- 
spoonsful to mix with eggs, and unto the rest mix one cup of 
flour until smooth. When the milk is hot, pour in the flour, 
and stir until thicker than boiled custard. Then beat well the 
two tablespoonfuls of milk two eggs one cup granulated sugar a 
level tablespoonful butter, teaspoonful vanilla, add gradually 
and continue stirring briskly until so thick that when cold it 
will drop and not pour from the spoon. When cool fill the 
puffs, roll in white of an egg, then in coarse granulated sugar. 





JUMBLES. 


Beat to a cream half pound sugar, one quarter pound butter, 
stir in four eggs well beaten, teaspoonful Royal powder into 
sifted flour enough to make a dough. Roll the dough in fine 
white sugar, cut with a jagging iron into strips half inch wide 
and four inches long. Make the strips into rings, wetting the 
ends to make them adhere. 

35 


SUGAR BISCUIT. 


Five eggs, beat separately, to each egg add two kitchen spoon- 
fuls of sugar, then add four tablespoonfuls butter, flavor with 
nutmeg. One heaping teaspoonful Royal powder in flour 
enough to make a soft dough. Roll out thin, cut with biscuit 
cutter and bake. 


DOUGHNUTS. 


Two cups milk, one cake compressed yeast, dissolved in half 
cup luke warm water. Flour enough to make batter, make at 
noon, set in a warm place and let rise until night; add table- 
spoonful butter, a little salt, one egg, cup sugar, tablespoonful 
cinnamon, teaspoonful soda, flour enough to makeadough. Let 
rise until morning, roll out, cut into cakes, let rise a short while 
and fry in hot lard. Roll in pulverized sugar. 


CRULLERS. 


One egg, one cup sugar, one cup sour milk, cinnamon or nut- 
meg to taste, one even teaspoonful soda, one tablespoonful melted 
butter, and flour enough to roll out. Cut into shapes, and fry. 





The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. 


WAFERS. 


Mix together half pound pulverized sugar, one quarter pound 
butter, add six well beaten eggs, then beat whole very hight, 
stirring into it as much sifted flour as will make the batter rather 
stiff, a nutmeg, a teaspoonful cinnamon and one tablespoonful 
rose water. The batter must be very smooth, and without a 
single lump. Heat your wafer irons but do not allow them to 
get too hot, grease with butter. They should be colored a light 
brown. Take out carefully, sprinkle with powdered sugar, roll 
while warm around a smooth stick. 








COOKIES. 


Beat to a cream three quarters pound soft white sugar, half 
pound butter, then stir in six well beaten eggs, one glass wine, 
one wineglass rose water, one grated nutmeg, and sifted flour 
enough to make a stiff dough. Roll the dough thin, cut into 
strips with a jagging iron, slip them into boiling lard a few at a 
time, and fry to a handsome brown. Take up with a perforated 
skimmer, dry, and sift over with pulverized sugar. 

36 


EVERYTHING FOR CORNS AND BUNIONS, AT BRADHAWM’S. 
GINGER WAFERS. 


One cup butter, two of sugar, one of milk, four of flour, three 
fourths teaspoonful soda, one tablespoonful ginger, one tea- 
spoonful cinnamon. Beat butter to a cream, add sugar grad- 
ually; when very light the ginger, then milk in which soda has 
been dissolved and finally the flour. Turn baking tins upside 
down, wipe the bottoms very clean, butter them and spread the 
mixture very thin on them. While hot cut into squares with a 
ease knife, and slip from the pans. Keep in tight tin box. 





a) 








Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 


MOLASSES CAKES. 


PORK CAKE. 


One pound fat pork chopped very fine, half pint boiling 
water, two cups molasses, one cup sugar, one teaspoonful each 
of cloves, cinnamon and soda, a small nutmeg, one pound rais- 
ins, half pound currants, flour enough to make a very stiff batter. 
Bake'one hour and a half in slow oven. 

















DRIED APPLE CAKE. 


Soak one cup dried apples over night in lukewarm water, in 
the morning draw off water, chop apples fine, cook them a little 
in one cup molasses, and when cold add them with one cup 
chopped raisins to this batter. One cup brown sugar, two eggs, 
one half cup butter, one half cup sour milk, three cups flour, 
one teaspoonful soda, half teaspoonful cloves, cinnamon and 
nutmeg. Bake in moderate oven two and half hours. 





SOFT GINGER BREAD. 


Mix together four cups flour, one sour milk, two molasses, one 
sugar, three fourths cup butter or lard, one teaspoon each ginger, 
cinnamon and soda, three eggs. 


SOFT GINGER BREAD. 


One cup sugar, one cup butter, one cup molasses, four cups 
flour, three eggs, two tablespoonfuls ginger, one teaspoonful 
cloves, one cup boiling water added last, after which sift in one 
tablespoonful soda. 





37 


GINGER PUFFS. 
One cup sugar, one cup molasses, one half cnp butter, one cup 
sour milk, four cups flour, one level tablespoonful each, ginger, 
cinnamon and soda, a little salt. Bake in gem pans. 


GINGER SNAPS. 

One cup sugar, one of mixed butter and lard, one cup molas- 
ses, half cup sour milk, teaspoonful soda, one tablespoonful 
ginger and cinnamon. Flour enough to roll. Roll thin, cut 
with a round cutter and bake quickly. 


FLEISCHMANN'S 


Wedtallyred a 
= I I ANTE 


SeSese5eseSesrocococe 


riAS NO B@iwrs 


For a Good Cause? 


‘It has come a time when every household should know 
what is wholesome, and especially in 


x * MBRATS. * X 
We do not buy any stock that we don’t see alive. We slaughter all 


meats we handle, and as the public knows, we handle 
nothing but the very finest 


Stall Fed Beef, Veal, Pork, Mutton, Lamb, Poultry, 
—S2OAND THE FINEST SAUSAGE IN THE CITY.C92— 


Thanking the public for past patronage and asking for a continuance 
of the same, Very Respectfully, 


SAM’L COHN & SON, 
SS Bliddie St. "Phome 46. 
38 

















FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAW’S. 
ICE CREAM AND WATER ICES. 








CHOCOLATE ICE CREAM. 


Make a foundation of one pint of milk, two tablespoonfuls of 
flour, two eggs. Cook in a vessel put in another of boiling water. 
While this is cooking, scrape one square of Baker’s chocolate, 
and add to it two tablespoonfuls of sugar and one of boiling 
water. Stir this over the fire until perfectly smooth and glossy, 
and add it to the boiling mixture. This quantity of chocolate 
gives a very dainty flavor. Ifa stronger one is wished, use two 
squares of the chocolate. Put the mixture in cold water to cool. 
Stir oceasionally. When cold, add one teacup of sugar, and one 
quart of milk. 





VANILLA CREAM. 


One pint of cream, three pints of milk, two cups of gran- 
ulated sugar, two tablespoonfuls of vanilla extract. Place half 
the cream and milk and the suger together and set the kettle in 
another containing boiling water. Stir continually and gradual- 
ly, bring to a scald. It should cook at least ten minutes, while 
reaching this stage so gradually should it be heated. Take it 
from the fire, and when cool, add the remainder of the cream, 
milk and vanilla. Strain through a cheese cloth and freeze. 





NESSELRODE PUDDING. 


One pint of shelled almonds, one and a half pints of shelled 
chestnuts, one pint of cream, one pint can of pineapple. The. 
yolks of ten eggs, one pound of French candied fruit mixed, one 
tablespoonful of vanilla, four of sherry wine, one pint of water, 
one of sugar. Shell the chestnuts, take off the brown skin, boil 
twenty minutes, then press through a colander, shell, blanch and 
pound the almonds, cut the fruit in small pieces. Put the water 
and sugar on to boil, let boil twenty minutes. Beat the yolks of 
the eggs very light, add them to the boiling syrup. Put the 
sauce pan into another of boiling water and beat the mixture 
with a wire spoon until it thickens. Take from the boiling 
water, place in a basin of cold water and beat for ten minutes. 
Now add the fruit, almonds, cream, chesnuts, vanilla, wine, and 
a half teaspoonful of salt. Mix all well together, turn into 
freezer and freeze. After it is frozen drain off the water, add 
more salt and ice, cover the freezer and let stand four or five 
hours to ripen. 

39 


FRUIT ICE CREAM, 


One-half gallon of new milk, one ounce of gelatine dissolved 
in cold milk. Boil the milk, add four eups of granulated sugar, 
three eggs beaten separately, and the dissolved gelatine. Mix 
well, and pour into the freezer, when it begins to freeze, add one 
pound of chopped almonds, one of grated cocoanut, one pound 
of ripe strawberries and one of ripe cherries. 





STRAWBERRY SHERBET. 


One pint berry juice, one pint sugar, one pint water, juice of 
two lemons, tablespoonful gelatine, soak the gelatine in a little 
cold water, have the pint of water hot, and pour on the gelatine, 
add the other ingredients, and when the sugar is dissolved strain, 
cool, then freeze. 





FRUIT SALAD. 


Make a lemon jelly in this way: To a package of Gelatine add 
one pint cold water and juice of four lemons. Let stand an hour. 
Now add one pint boiling water and three cups sugar, let it come 
to a boil, strain through a cloth, and pour a little into as many | 





STRAWBERRY CREAM. . 

One pint of cream, three pints of milk, six cups of sugar, 
three quarts of strawberries after they are chopped, two lemons: 
Place half the milk and cream and two cups sugar on the fire, 
and scald as directed in plain ice cream, add the rest of the sugar 
and the juice of the lemons to the strawberries, mash them very 
fine, and let them stand for one hour, mashing and stirring them 
very frequently, then strain them through a cheese cloth. Add 
the other half of the cream and milk to that scalded, and freeze. 
When frozen, add the strained fruit, beat five minutes and pack. 





ICH CREAM. 

Three quarts milk, one quart cream, four eggs. Take the 
yolks of two eggs and beat light, add three quarts of milk, put 
on fire, let boil. Take whites of four eggs, and beat to a stiff 
froth, have ready a syrup made of two cups of sugar, and one- 
half boiling water, boil until it hairs when you pour it from a 
spoon, then pour it over the whites of four eggs and beat brisk] y 
until it is nearly cool, then beat the quart of cream stiff, and mix 
with the milk, also sugar and whites of eggs with mixture. 
Flayor with vanilla, lemon, and bitter almond. 

40 


BRADHAM’S COUGH BALSAM, WARRANTED TO CURE. 








cups, as there are persons to be served. Set them ina cold place. 
Keep rest of jelly warm. Have ready thinly sliced oranges, 
bananas, some candied cherries and grated cocoanut. When the 
jelly in the cups sets, put some of each kind of fruit in each cup 
and pour on warm jelly. It is best to prepare this salad the day 
before it is used. Keep in cold place. Serve with whipped 
cream. 





LEMON SHERBET. 


Take three quarts water, the juice of twelve lemons, three 
pounds sugar, three tablespoonfuls gelatine, soak the gelatine in 
a little of the water, boil a pint of water and dissolve the gelatine 
in it. Mix together the sugar, water, gelatine and lemon juice, 
strain into the can and freeze. This is light and creamy. 


ORANGE SHERBET. 


To three quarts water, add the juice of eight oranges and 
grated rind of three, juice of four lemons, and grated rind of 
two, and two pounds sugar. ‘Three tablespoonfuls gelatine, used 
as in the preceding recipe for lemon sherbet. 





MUSCATSICR, 
Two pounds sugar, one tablespoonful gelatine, two and a half 
quarts water, one goblet sherry. Color a delicate green. 





PINEAPPLE SHERBET. 


One can grated pineapple, four lemons, three pints boiling 
water. Mix with sugar to taste, and freeze. 





PUDDINGS, HOT AND COLD. 
CHRISTMAS PLUM PUDDING. 


Pour one quart boiling milk over one pound soda crackers. 
Let soak all night. Next morning add six eggs well beaten, with 
one pound sugar, one pound suet chopped very fine, one cup 
molasses, one pound seeded raisins, one-half pound citron, one- 
quarter pound each of candied orange and lemon peel, one tea- 
spoonful each of cloves, cinnamon, nutmeg and mace, one-half 
cup flour. Mix all well together, have ready a pot of boiling 
water, with a plate at bottom. Scald a thick pudding bag, flour 
it well, pour in the pudding, tie up tight, and drop in boiling 
water, and boil steadily six hours. Allow room in the bag for 


swelling. 
4 41 


PLAIN PLUM PUDDING: 


One cup suet chopped very fine, one cup of molasses, one cup 
milk, three and a half cups flour, one teaspoonful soda, one ege, 
one teaspoonful cinnamon, half teaspoonful cloves and a little 
nutmeg and salt. Boil three hours in a pudding mould, or 
bucket, set in a kettle of boiling water. 


AUNT KATE’S PUDDING. 


Slice one loaf bread, trim off the crust, butter each slice, have 
one pound of raisins stemmed and boiled in a covered sauce pan 
with a little water. Place a layer of the buttered bread in a 
pudding dish, sprinkle a little cinnamon, spread with raisins, 
then another layer of bread and so on having the top layer bread. 
Pour over this eight eggs well beaten and mixed with a quart of 
milk. This makes a large pudding and can be divided for small 
family. Serve with brandy sauce. 








Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. 


RICH PUDDING. 


Wash and soak a cup rice, put in a sauce pan, cover well with 
water, and let boil until tender. Put into a deep pudding dish 
a pint of milk, a small cup sugar, tablespoonful butter, teacup- 
ful seeded raisins, and the beaten yolks of four eggs, set in the 
oven to bake one hour and a half. Beat the whites of eggs toa 
froth, add four tablespoonfuls sugar, and spread on pudding. 
Set in an oven one minute to brown. ‘To be served either with or 
without whipped cream. 





RICE PUDDING No. 2. 


Wash one teacup of rice, and Wee into a baking dish, well 
buttered, add a half teaspoonful salt, two heaping tablespoonfuls 
sugar, one quart milk. Bake in a moderate oven for two hours. 
This is a very cheap and excellent dish. 


TAPIOCA PUDDING. 


Wash a teacup of Tapioca, and put to soak for half an hour, 
pour over a quart of milk, and stand on the back of stove until 
warm, add a teacupful sugar, a tablespoonful butter, four well 
beaten eggs. Flavor to taste, and turn into a pudding dish, and 
set in a hot oven three- -quarters of an hour. Serve hot or cold. 


42 


4711 COLOGNE 40c. FLORIDA WATER 55c. AT BRADHAMN’S. 
APPLE TA PRIOCAY PY DDING: 


Pare and core six tart apples, place in a pudding dish, and put 
a teaspoonful of sugar in each apple, and grate a little nutmeg 
over them. Stir one-half teacupful Instantaneous Tapioca into 
one qhart boiling water, add one tablespoonful butter and a little 
salt, pour this over the apples and bake until apples are soft. 
Serve warm or cold with whipped or plain cream and sugar. 








SWEET POTATO PUDDING. 


One pint grated sweet potato, one pint milk, four eggs, one 
scant cup sugar, half cup molasses, one generous tablespoonful 
butter, two of flour, one teaspoonful cinnamon, same of spice, 
half teaspoonful ginger, a little nutmeg, one teaspoonful Royal 
powder. Bake in a moderate oven, when it begins to brown stir 
well, let it brown again, and stir, then brown and serve. 


COCOANUT PUDDING. 


Rub one-quarter pound butter one-half pound sugar together, 
with two teaspoonfuls lemon juice, stir in the beaten yolks of 
four eggs, then the well beaten whites of the eggs, one pound of 
grated cocoanut, with the milk of the nut, two teaspoonfuls va- 
nilla, one wine glass wine. Bake in tins lined with thin puff 
paste. Serve cold. 


ORANGE PUDDING. 

Grate the yellow part of rind, and squeeze juice of two large 
oranges, add the yolks of six eggs beaten with six tablespoonfuls 
fine white sugar, one teaspoonful nutmeg, and a pint of milk, 
tablespoonful flour mixed smoothly with eggs, one generous 
tablespoonful butter, stir these well together, beat whites to a 
stiff froth and stir lightly in the mixture. Pour into pans lined 
with thin paste and sift sugar on top and bake half an hour in a 
quick oven. 


A TOOTHSOME PUDDING. 

Put six egg yolks in a bowl with one-half pound white sugar, 
and beat very light, add quarter pound of creamed butter, shred 
quarter pound citron, grate quarter pound cocoanut, blanch and 
pound two ounces almonds, add these with grated rind of lemon, 
lastly add whites of four eggs beaten to a stiff froth. Line two 
pie pans with puff paste, fill with mixture and bake in a moderate 


oven. Do not cook rapidly. 
43 


TRANSPARENT PUDDING. 


Beat to a cream half pound butter, half pound sugar, stir in 
eight eggs well beaten, a grated nutmeg, flavor with rose water. 
Bake in a buttered dish either with or without a lining of paste. 





CHOCOLATE PUDDING. 


One quart milk, one pint fine bread crumbs, nine tablespoon- 
fuls chocolate, four eggs, leaving out the whites of two for icing, 
sweeten to taste, boil a few minutes as for custard. Then bake 
fifteen or twenty minutes. Beat whites of the reserved eggs with 
two tablespoonfuls sugar and cover, brown slightly. Serve with 
cream sauce. 





PANOAKES. 


Beat three eggs thoroughly, one pint flour, about one quart of 
milk, stir in flour and milk alternately until all flour is used, 
beating vigorously until smooth and creamy. Make batter very 
thin. Pour ona hot griddle, fold over, serve immediately with 
molasses sauce. 





MOLASSES SAUCE. 


One cup molasses, half cup sugar, one tablespoonful butter, a 
little cinnamon or nutmeg, three tablespoonfuls vinegar, boil all 
slowly together twenty minutes, juice of lemon can be used in- 
stead of vinegar. 





Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 





DELICATE PUDDING. 


The yolks of eight eggs, beaten very smooth and light, to these 
add eight level tablespoonfuls of sifted flour, beat thoroughly, 
add gradually one quart milk, beating all the time to keep smooth, 
a little salt, lastly the well beaten whites. Pour in pudding 
dish, bake in moderate oven, serve either hot or cold; if hot, serve 
with wine sauce, if cold, with sweet whipped cream. 





EDGECOMBE PUDDING. 


Boil two tablespoonfuls of flour in two cups new milk, when 
cold add the yolks of six eggs, half pound sugar, one table- 
spoonful butter, the juice and grated rind of a fresh lemon, 
Pour in puff paste and bake. Cover with meringue made of 
whites of eggs, one tablespoonful sugar to each egg. Bake in 
moderate oven. 

44 


75c. COMBS AND BRUSHES FOR 50c. AT BRADHAM’S. 


JESSIE’S PUDDING. 


Boil a quart of milk, thicken with three sifted tablespoonfuls 
flour. Beat the yolks of four eggs with half cup sugar, add to 
the boiling milk. Flavor with vanilla. Pour into a pudding 
dish, and set in the oven to bake for a few minutes. Beat the 
whites of egos until stiff with four tablespoonfuls sugar. Flavor 
with vanilla, drop in-little balls over the pudding, set in the 
oven until a slight crust is formed. 








STRAWBERRY MERINGUE PUDDING. 


Two cups bread crumbs very dry and fine, one cup sugar, four 
cups milk, three cups berries, one tablespoonful butter, yolks of 
four eggs. Cream the butter and sugar, add the beaten yolks, 
the milk and the crumbs; pour into a buttered pudding dish 
and bake, covered until firm. Draw to the front of oven, spread 
the berries on the pudding, sprinkle with pulverized sugar, and 
cover with the whites of eggs beaten light, with half cup pulve- 
rized sugar. Set back in oven, brown very lightly. Serve per- 
fectly cold, with whipped cream slightly sweetened. ‘Try this. 





SNOW PUDDING. 

Three eggs, one pint milk, two cups sugar, juice of one lemon, 
half box gelatine; soak gelatine one hour in one cup cold water. 
‘lo this add one pint boiling water, stir until the gelatine is 
thoroughly dissolved. Add two-thirds of the sugar and the 
lemon juice. Beat the whites to a stiff froth, and when the 
gelatine is quite cold whip it into the whites a spoonful at a 
time for at least an hour. Whip steadily and evenly, and when 
all is stiff, pour into a mold previously wet with cold water. Set 
in a cold place. In four or five hours turn into a glass dish. 
Make a custard of the milk, eggs, and remainder of sugar, flavor 
with vanilla or bitter almond, and pour around. 





STRAWBERRY BAVARIAN CREAM. 


Stem four quarts berries, mash them through a colander, 
sweeten the juice, cover a box of gelatine with cold water, soak 
half an hour. Stand over boiling water and melt, add the 
strawberry juice and strain in a tin pan, set on ice and stir until 
it thickens, then add a pint and a half of cream after it Is 
whipped. Mix thoroughly, pour in a mold and set in a cold 
place to harden, Serve with whipped cream. 

45 


SAUCES FOR. PUDDINGS. 
RICH SAUCE. 

One cup powdered sugar, half cup butter beaten to a cream, 
add one egg beaten separately, one wine glass brandy, place over 
a kettle of boiling water, and stir rapidly a few minutes. 

CREAMY SAUCE. 


Half cup butter, one cupful powdered sugar, one fourth cup 
cream, four tablespoonfuls wine, or one teaspoonful vanilla or 
lemon. If Jemon or vanilla is used four tablespooarfuls of milk 
extra. Beat butter to a cream, add sugar gradually, beat all the 
while. When light and creamy gradually add wine, then the 
cream a little at a time, When beaten smooth place the bow] in 


a basin of hot water and stir until smooth and creamy, no longer. 


PRUNE JELLY. 

One pound best prunes, one box Knox’s Sparkling Gelatine, 
lemon juice, sugar and cinnamon. Soak the prunes in one quart 
water, remove stones and stew gently in same water. Dissolve 
gelatine in one pint cold water, and when the prunes are done 
add the gelatine, sweeten to taste. A little lemon juice is indis- 
pensible, and a little cinnamon. 








The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. 


BAKED APPLES. 


Wash large sour apples, cut out the blossom end, arrange 
them stem up in baking pan, dissolve a cup and a half of sugar 
in three cups boiling water and pour over them; cover closely 
and bake in a moderate oven until tender. Serve with cream. 

Bake pears the same way. 








COLD ORANGE PUDDING. 


From a quart new milk pour enough over a package of gela- 
tine to dissolve it. Let soak two hours, then place rest of milk 
on range. Beat the yolks of six eggs, and one and a half eups 
granulated sugar together. When the milk boils stir in the 
gelatine, then the yolks and sugar; stir constantly until thiek; 
then set away to cool. Pare six oranges, quarter, free from seeds, 
and all tough fiber, arrange them in a glass dish and when the 
custard is perfectly cold pour it over them. Keep in cold place. 
Just before serving beat whites of the six eggs to a stiff froth, 
and gradually beat in six tablespoonfuls pulverized sugar. 
Spread this over the pudding, 

46 


- 


ot 


FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAN’S. 


JHLLIED APPLES. 


Pare medium sized tart apples, cut the core out, leaving them 
whole; make a syrup, allowing three fourths pound sugar to a 
pound of fruit; when sugar comes to a boil put in the fruit and 
let cook until clear, but remains whole. Add to boiling syrup 
au few sticks cinnamon, and a lemon sliced thin. Remove fruit 
to a glass bowl, and dissolve one third box Knox Sparkling gele- 
tine in half teacup hot water, and stir briskly into the syrup, 
first taking off the fire. Then strain over the apples and set in 
a cold place to harden. When cold serve with whipped cream. 








AP PH BOE 

The ingredients are four eggs, a pint of milk, a cup of stewed, 
strained, and sweetened apple, half a cup powdered sugar, tea- 
spoonful vanilla. Reserve half cup milk, put the remainder on 
the fire in double boiler. Beat all the yolks and white of one 
egg, and to them add milk and half sugar. Stir well, and after 
pouring the boiling milk over it put the mixture in the double 
boiler, stir constantly for five minutes, at the end of that time if 
the mixture is thick and smooth take it from the fire im- 
mediately and turn into a bowl, set away to cool; then add 
vanilla, turn into a deep dish, beat whites of three eggs to a stiff 
froth with the remainder of sugar. Next beat in the stewed 
apple and when the mixture is light and smooth heap it in the 
centre of custard. 


TRANSPARENT APPLES AND WHIPPED CREAM. 


Pare twelve fine tart apples cut in circular slices three quarters 
of an inch thick, remove seeds and core carefully. Spread on 
dishes for two hours to dry slightly. Make a syrup of one 
pound of granulated sugar and half pint water; boil the syrup 
until rather thick, now lay in half of apples, and simmer for 
fifteen minutes. ‘Take out and spread on dishes to get cold 
while the rest cook. In fifteen minutes take these out and spread 
on dishes, returning the first half to the syrup. Be careful not 
to break the slices by rapid boiling. Cook until done and clear. 
Remove and finish cooking the rest. Lay all carefully in a deep 
glass dish. Add to the syrup the grated rind of two oranges, 
and the pulp carefully picked out as for marmalade, simmer a 
little while and pour over the apples. Grate the rind of an 
orange and express the juice, add this with a scant cup sugar to 
uw pint of cream, whip stiff and pile on top. This is an elegant 


and delicious desert. 
47 


APPLE PIE. 


Pare and slice tart apples very thin, line deep pie tin with 
paste, place a layer of apples, drop small bits butter, sprinkle 
generously with sugar, dredge lightly with flour, grate over a 
little nutmeg. Continue this until you have three layers, then 
pour over one gill of water, cover with top crust. Bake ina 
moderate oven fifty minutes. 


GOOD PASTRY. 


One cup lard, three of sifted flour and a little salt; cut the 
Jard well into the flonr with a knife, then mix with ice water 
quickly into a moderately stiff dough, handling as little as pos- 
sible. This makes four common sized covered pies. Take a 
new slice of paste each time for a top crust after rolling, spread 
with a teaspoonful butter, fold and roll again; use the trimmings 
for under crust. 


STRAWBERRY PIE. 


Cover a pie plate with a thin layer of rich paste, put on a rim 
and fill the centre with bread crust. Bake in a quick oven, 
When done remove the bread crusts and fill with strawberries 
that have been rolled in powdered sugar. Beat the whites of 
three eggs very stiff, add three tablespoonfuls sugar, spread over 
the berries and brown slightly. Serve with cream. 





#2 Al\l Kinds of Fresh Spices, at Davis’ Pharmacy. @\ 








, STRAWBERRY PIE No. 2. 


Six eggs, (leaving out whites of four), one cup of sugar, beat 
light, add a tablespoonful flour, one cup preserved strawberries, 
half cup milk, piece of butter size of an egg. Make rich pastry 
and bake in pie pans. When done cover with a meringue made 
of whites of four eggs, one tablespoonful sugar to the egg. 


CARAMEL PIE. 


Cream half cup butter, one of sugar, six eggs, leaving out the 
whites of five. Beat the eggs very light, add a cupful of pre- 
served damsons with seed taken out, one cup milk, one table- 
spoonful flour. Flavor with vanilla. Line two pans with paste, 
put in the mixture and bake slowly until done. Make a merin- 
gue of half cup sugar and whites of the eggs, and brown slightly. 
Stewed prunes can be substituted for damsons. 

48 


47\i COLOGNE 40c. FLORIDA WATER 55c. AT BRADHAM’S. 
PEMERINS PEE: 


One pint stewed pumpkin strained through a sieve, five eggs 
beat separately, one quart milk, one and a half cups sugar, one 
teaspoonful cinnamon and ginger each, one scant tablespoonful 
butter. Beat well and bake without a top crust. 








PRUNE SOUFFLE. 

One pound prunes soaked all night, stewed and sweetened, 
stone and mash. Beat the whites of eight eggs very stiff, grad- 
ually beat in the prunes. Put in pudding dish, and bake fifteen 
or twenty minutes. Serve cold with whipped cream. 





COCOANUT PIE. 


One grated cocoanut, rind and juice of one lemon, cup and 
a half sugar, cup and a half milk, three eggs, one tablespoonful 
butter. Pour on paste and bake. 





LEMON PIE. 

Grated rind and juice of one lemon, one cup sugar, one egg 
and the yolks of two. Two tablespoonfuls flour, measure enough 
water to fill pie plate, put water on fire and stir eggs, sugar and 
flour, well beaten together, into it, stir until it thickens, add 
lemon and pour into a plate and bake. Make frosting of whites 
of two eggs and four tablespoonfuls pulverized sugar and brown 
lightly. 





LEMON PIE No. 2. 


Four eggs, beaten separately, one tablespoonful butter, one 
cup sugar. Mix all together and bake with under crust. 





STRAWBERRY SHORT CAKE. 


Make a plain cake of one cup sugar, one heaping teaspoonful 
butter, two eggs, three fourths cup of milk, two cups flour, one 
level teaspoonful Royal powder. Bake in two large or three 
small Jayers. Spread chopped and sweetened berries between 
the layers. Sprinkle the top with powdered sugar, and serve 
with whipped cream. Cut in slices like a pie. 





STRAWBERRY SHORT CAKE No. 2, 


One pint flour, one and one half teaspoonfuls Royal powder, 
pinch of salt, one tablespoonful lard, enough milk to make a 
soft dough. Mix as for biscuit, roll out until half an inch 

49 


thick. Cut into cakes with the top of quart can. Bake ina 
quick oven. Have the berries choppod with a knife, and sweet- 
ened. Put each cake on a small plate, tear open, spread with 
butter, and put a liberal share of the fruit between the layers 
and on top. Serve with cream. 


CHICKEN SANDWICHES. 


The day before needed boil a chicken until very tender, sea- 
soning with salt. Have some liquor on it when done. Pour 
this into a separate bowl where it will jelly. Chop the meat, 
removing all skin, bone and gristle, rub smooth with a potato 
masher. Season with pepper, salt and celery salt, moisten with 
a little butter and jelly from the chicken. Have it perfectly 
smooth, seasoned high and thin enough to spread. Cut bread 
in thin slices, spread lightly with butter then with the chicken. 
Place two slices together and cut in triangles. 





if EGG SANDWICHES. 


~ Chop hard boiled eggs fine with a cucumber pickle large or 
small according to the number of eggs. Pepper and salt and a 
little made mustard, rubbing very smooth with a silver spoon. 
Spread between thin slices of crustless buttered bread. 





CHICKEN SALAD. 


Have cold chicken free from skin and bones, place on a board 
and cut in long thin strips; cut these into dice, place in an 
earthen bowl. There should be two quarts. Season with four 
tablespoonfuls vinegar, one teaspoonful salt, half teaspoonful 
pepper. Set away in a cold place for two or three hours. 
Scrape and wash enough tender white celery to make one quart. 
Cut this with a sharp knife in pieces about half inch long. 
Put these in the refrigerator until serving time. Make the 
ayonaise dressing, mix the chicken and celery together, and 
add half of the dressing. Arrange in a salad bowl and pour the 


remainder of the dressing over it. Garnish with white celery 
leaves. 


LOBSTER SALAD. 


Cut up and season the lobster the same as chicken, break the 
leaves from a head of lettuce, and wash carefully. Put them in 
a pan of ice water about five minutes, and then shake in a wire 
basket to free from water. Place in the ice chest until serving 


50 


75c. COMBS AND BRUSHES FOR 50c. AT BRADHAMN’S. 





time. When ready to serve, put two or three Jeaves together in 
the form of a shell, and arrange them on a flat dish, mix one 
half of mayonaise dressing with the lobster, put a tablespoonful 
of this on cluster of leaves. Finish with a teaspoonful of dress- 
ing on each spoonful of lobster. ‘This is an exceedingly inviting 
dish. Lobster coral pounded to a powder mixed with mayonaise 
gives it a bright red color. 





A PRETTY SALAD. 


Scald and peel medium sized tomatoes and place them on the 
ice. While they are cooling, chop equal parts of cabbage and 
white part of celery. The celery can be omitted. Pour over 
this any nice salad dressing. With a small spoon remove the 
seeds from the tomatoes, being careful not to break the walls. 
Fill the cavities with the mixture and serve one on a small plate 
with lettuce or celery leaves under it. After scalding tomatoes 
place in very cold water; this keeps them firm. 





POTATO SALAD. 


Cut cold boiled potatoes in dice, add a little sliced celery, or a 
teaspoonful of the seed, and season with salt, pepper and a little 
onion chopped very fine. 








ga All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ 


DRESSING. 


Reat one egg; add one half teaspoonful ground mustard, tea- 
spoonful salt, and beat well. Then add slowly, a little ata time, 
four tablespoonfuls melted butter, beating constantly. Add in 
the same way three tablespoonfuls vinegar, two tablespoonfuls 
sweet cream or milk and little cayenne. Put on the stove, and 
heat to the boiling point stirring well, but do not let it boil. 
Serve cold. 





SALMON SALAD. 


One pint can salmon, one head lettuce, one tablespoonful 
lemon juice, one half tablespoonful vinegar, salt and pepper to 
taste. Half cup mayonaise, or other salad dressing. Break up 
the salmon with two silver forks, add to it the salt, pepper, vine- 
gar, and Jemon juice. Put in the refrigerator for two or three 
hours. Prepare the lettuce as directed for lobster salad, at 
serving time pick out enough leaves to border the dish. Cut or 


51 


tear the remainder in pieces and arrange them in the centre of a 
flat dish, on them heap the salmon light. Arrange the whole 
leaves as a border. Lay one fourth slice of lemon on each leaf. 





SALMON SALAD No. 2. 
Use the contents of a can of salmon free from skin and bone, 


and arrange on a bed of lettuce leaves, pour over the salmon, 
half cup lemon juice, and serve very cold. 





EGG SALAD. 


Arrange a bed of lettuce, or celery leaves, in a platter. Boil 
six eggs until hard. When cold, remove the shells, and cut in 
slices, lay on lettuce leaves, and serve with dressing as for potato 
salad. 


MAYONAISE DRESSING. 


One tablespoonful dry mustard, one of sugar, a pinch of cay- 
enne, teaspoonful salt, the yolks of three raw eggs, juice of half 
lemon, one fourth cup vinegar, one pint olive oil, one eup whip- 
ped cream. Beat the yolks, mustard, salt, and cayenne until 
very light, adding a few drops of oil at a time, until the dress- 
ing becomes very thick; then add oil and vinegar until all are 
used. Then add the lemon juice and whipped cream and place 
on ice. 


A PLAIN SALAD DRESSING. 


A nice dressing without oil may be made by beating two eggs 
very light, adding salt, pepper, half teaspoonful dry mustard, 
one teaspoonful sugar, one third pint of vinegar, then set in a 
pan of boiling water, stir until thick as custard. Remove from 
fire, and stir in four tablespoonfuls cream, a small piece of but- 
ter can be substituted for cream. 





SALAD DRESSING. 

This mixture will keep for weeks. 

Take the yolks of eight eggs, one scant cup butter, two table- 
spoonfuls mixed mustard, same of sugar, one teaspoonful celery 
seed, salt and pepper. Half pint of good cider vinegar. Boil 
thick and bottle. If too thick to pour, thin with vinegar. 

This is a nice way to use left over yolks in making white cake. 

52 


FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAMN’S. 


CREAM OF TOMATO SOUP. 


Cook one can of tomatoes thoroughly, press through a seive, 
put butter size of an egg into a sauce pan, when it bubbles stir 
in a heaping teaspoonful flour. Then add a pint of hot milk, a 
little cayenne pepper, salt, and a handful cracker crumbs. 
When it boils, add tomato, heat without boiling and serve. A 
half teaspoonful seda should be added to the cooked tomato. 











CLAM SOUP. 


Twenty five clams, one quart milk, tablespoonful butter, table- 
spoonful chopped parsley, three potatoes, two large tablespoon- 
fuls flour, salt and pepper. The clams should be chopped very 
fine and put into a colander to drain. Pare the potatoes and 
chop rather fine, put them on to boil with the milk in a double 
kettle, rub the butter and flour together until creamy, and when 
the milk and potatoes have been boiling fifteen minutes, stir this 
in and cook about ten minutes more. Add salt, pepper and 
parsley, then the clams; cook one minute and serve. ‘This gives 
a very delicate soup. 





Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 


CONSOMME. 


Take two pounds beef, cut in small pieces, put two ounces of 
butter in a soup kettle and melt. Put in the meat and stir until 
brown. Cover the kettle, remove to back of range, and let sim- 
mer gently twenty five minutes. Pour over it two quarts cold 
water and let simmer three hours. Now add one onion, a sprig 
of parsley, a stalk of celery, a small sized carrot, and one potato, 
all chopped. Let all boil one hour more and strain. Putina 
cool place. When ready to serve take off fat, heat soup. Season 
with salt, pepper, and a very little lemon juice. 





MARTHA WASHINGTON CRAB SOUP. 


Fifteen crabs thrown in boiling water alive. Boil until done; 
meat picked up fine, put into two quarts water in which a pound 
of bacon has been boiled. Beat yolks of two eggs; stir in pint 
of rich milk, which has been heated. ‘Then pour into the boil- 
ing crab soup, which must not boil, but cook a few minutes after 
inixing. Season with salt and cayenne pepper to taste. 

53 


MEATS. 
STEAK. 


In cooking steak the only rule is hot, hotter, hottest. Have 
your spider nearly red hot, throw in steak and turn almost in- 
stantly. Keep turning. Do not season until after it leaves the 
fire, and do not turn by sticking a fork in the meat, it allows 
the juices to escape; insert it in the outer rim of fat. Use no 
grease, the fat on the meat is sufficient. Season with butter, 
pepper and salt. Serve immediately. 





BROILED STEAK. 


Have it cut thick; it will never be good, rich and juicy, if 
only one fourth to one half inch thick. Skim off any suet, and 
dredge with salt, pepper and flour. Cook on the broiler over 
hot coals ten minutes, if to be rare; twelve, if to be rather well 
done. Turn the meat constantly, serve on a hot dish with butter 
and salt, or with mushroom sauce, maitre d’hotel butter, or to- 
mato sauce. Do not stick a knife or fork into the meat to try 
it, ‘This is the way many people spoil it. Pounding is another 
bad habit; much of the juice of the meat is lost. When, as it 
sometimes happens, there is no convenience for broiling, heat 
the frying pan very hot, then sprinkle with salt, and Jay in the 
steak. ‘Turn frequently. 


ROLLED STEAK. 


Prepare a good dressing such as used for tu rkey; take a round 
steak, pound it, spread the dressing over, sprinkle in a little salt, 
pepper, and a few bits of butter; lap over the ends, roll up 
tightly, and tie. Spread bits of butter over the steak and wash 
with a well beaten egg. Put a little water in baking pan, elevate 
the steak so as not to touch the water, and bake half hour in a 
brisk oven, basting frequently. Make a brown gravy and send 
to the table hot. 


ee ee 


HAMBURG STEAK. 


Take pieces of lean beef, if the meat man is accommodating 
he will run it through his meat chopper. Have the spider very 
hot, but without fat. Mix the Seasoning in with the meat. 
Lay portion of chopped meat on it, press out evenly to the thick- 
ness of steak. When well cooked on one side turn with cake 
turner without breaking. This is much cheaper than ordinary 
cuts, and very nice. 

54 


BRADHAM’S COUGH BALSAM, WARRANTED TO CURE. 
Aer OLE OARS a 


Take a nice piece beef for roasting about five pounds, place it 
in a pot over a good fire. Brown on one side, then turn and 
brown on the other, add one pint boiling water, cover and cook 
slowly fifteen minutes; to each pound add a teaspoonful of salt 
when meat is half done. After the water evaporates add no 
more water as there should be sufficient fat to finish cooking 
the meat. When done place on hot dish. To the fat in the pot 
add two tablespoonfuls flour, mix well, let brown, add one pint 
water, stir until it boils, season and pour around meat. 








ROAST LAMB—MINT SAUCE. 


Wipe with a wet cloth, and then dry, put in a baking pan, 
dredge with pepper. Put one teaspoonful of salt in a teacup of 
boiling water, pour over. Set in a very hot even, baste every 
ten minutes, let bake fifteen minutes to every pound if wanted 
well done and ten minutes if desired rare. Take up when done, 
lay on a hot platter, and serve with mint sauce and green peas. 
Mint sauce. Chop a bunch of mint very fine, mix it with a tea- 
spoonful of white sugar; add half a teaspoonful of salt and a 
pinch of black pepper; rub well together, and pour six table- 
spoonfuls of vinegar over a little at a time until thoroughly 
mixed, 


eee ee 


BROWN STEW. 


Three pounds nice stewing beef, trim, and cut into inch 
cubes, put the fat that has been trimmed of in a sauce pan to 
melt. When melted take out the cracklings,.dust the meat with 
two tablespoonfuls flour, and brown it quickly in the hot fat. 
Now draw it to one side of stove, and add two more tablespoon- 
fuls flour, mix and add one quart boiling water; stir until boil- 
ing, add one and a half teaspoonfuls salt, quarter teaspoonful 
pepper, one onion chopped fine. Cover the sauce pan and sim- 
mer slowly for two hours. One hour before the stew is done 
add four tomatoes cut in pieces. ‘Twenty minutes before dinner 
time put three cups flour into a bowl, three level teaspoonfuls 
baking powder, one of salt, mix and add just enough milk or 
water to make a soft dough. Mix quickly, and roll out, cut 
into small biscuit and place all over the top of stew. Cover, and 
cook twenty minutes without lifting the cover. Dish the dump- 
lings around a large platter, put the stew in centre and pour 
over the gravy. . 


ROAST VENISON. 


Cut deep incisions all over the venison and fill them with the 
following stuffing: One teaspoonful fine bread crumbs, teaeup- 
ful minced fat pork, teaspoonful sugar, one of salt, one of mixed 
spices, mace, spice and cloves. Teaspoonful celery seed, gill of 
chopped up celery, tablespoonful butter, one raw egg, half tea- 
spoonful pepper, one silver skinned onion. Mince fine and mix 
all together. Stuff the venison, rub over with soft butter, dredge 
with flour. Putin a pan with a pint of water. Do not have 
the oven two hot. Cook slowly for first hour, basting frequent- 
ly, then increase the heat and let brown more rapidly. T’wo 
hours will be required to cook. As soon as blood ceases to run 
when pierced, it is done, and should be removed from oven. 
Serve with grape jelly. 





Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. 








STUFFED HAM. 


A home cured ham, (nothing less elegant will do for a Christ- 
mas dinner, and it should be two years old), lay it to soak over 
night in a boiler full of cold water. When ready to cook it cut 
off the hock nearly just above the joint. Scrape and wash it 
carefully and trim off all the outer edges, giving it a pretty 
shape. , Weigh it and allow a half hour for it to start to boil 
and a quarter of an hour for each pound. Put it in a boiler, 
cover well with cold water and boil slowly and steadily until 
done. Keep a kettle of boiling water on the stove and as the 
water around the ham boils away add more so that it is always 
well covered. ‘Turn it over when it has been boiling half the 
time allowed for cooking. When a fork stuck to the bone comes 
out readily it is done. Now take it up and carefully peel off 
the skin. If any more trimming is needed, do it now. Have 
ready a stuffing made of one teacupful of bread erumbs just 
moistened with fresh milk, six grains of allspice and six cloves 
pounded fine, a pinch of cayenne, a teaspoonful each of finely 
rubbed up thyme and marjoram, one teaspoonful of celery seed 
pounded fine, one large tablespoonful butter and one raw egg 
mixed; with a sharp pointed knife make incisions all over the 
ham about two inches apart. Turn the knife about to make 
the incisions hold as much as possible, then fill each place full. 
Rub the ham all over with the well beaten yolk of an egg. 
Sift lightly over that cracker dust and set in the oven to bake 
slowly for one hour. 


56 


POLISH FOR BRASS, LEATHER AND SILVER, AT BRADHAM’S. 


CHICKEN PIE. 


One large or two small chickens, one-fourth of a teaspoonful 
of pepper, one tablespoonful of salt, three tablespoonfuls of flour, 
two of butter, two eggs, and one tablespoonful of onion juice. 
Clean the fowl and cut in pieces as for serving. Put in a stew 
pan with three pints of hot water, the salt and pepper, when it 
comes toa boil skim and set it back where it will simmer one 
hour and a half. Take up the chickens and put it in a deep 
earthen pie dish. Draw the stew pan forward where it will boil 
rapidly for fifteen minutes, skim off the fat. Put the butter in 
a frying pan and when hot add the flour. Stir until smooth but 
not brown, and stir in the water in which the chicken was boiled. 
Cook ten minutes. Beat the eggs for ten minutes, and gradually 
add the gravy to them. Turn this into the pie dish. Lift the 
chicken with a spoon that the gravy may fall to the bottom. 
Let. cool, when cool roll out a covering of paste a little larger 
than the top of the dish and about one-forth of an inch thick. 
Cover the pie with this, having the edges turned into the dish. 
Roll the remainder of the paste the same as before and with a 
thimble or something as small cut out little pieces all over the 
eover., Put this perforated paste over the first cover, turning out 
the edges and rolling slightly. Bake one hour in a moderate 
oven. 











SMOTHERED CHICKEN. 


Select nice large half grown chickens, after dressing and 
washing nicely, split down back, and with a rolling pin mash 
the breast bone. Put in a baking pan with half teacup water, 
rub over the chickens with butter size of an egg, dredge with 
pepper, put a teaspoonful salt in the pan, cover with another pan 
and put in a hot oven, and cook twenty minutes, basting fre- 
quently. Turn the chicken and cook half hour longer, uncover 
and brown, have a hot platter, remove and keep warm. Put pan 
on the stove, add to the gravy one tablespoonful flour, then put 
in one cup milk stirring until it boils up. Pour over the chicken 
and serve. 





FRICASSEED OHICKEN. 


Having cut up your chicken lay them in cold water slightly 
salted for a short while. Then wipe the pieces, dredge them 
with flour, and fry. ‘They should be a fine brown on both sides. 
Take out and cover to keep hot. If too much grease is in the 


57 


pan pour some off, add a half pint cream or rich milk, season 
with pepper and salt, and thicken with a small piece butter rub- 
bed in flour. <A little chopped parsley is an improvement. 


TOMATO MEAT PIE. 

This is a good way to utilize left over pieces of beef or lamb. 
Chop fine a quantity of either, line a baking dish with cracker 
crumbs. Then add a layer of the meat, season with salt, pep- 
per, and small bits of butter, add a layer of tomato, stewed, and 
seasoned as for the table. Begin again with the crumbs, and 
make ready auother layer, ending with the crumbs. Add any 
gravy that may be at hand, or a little milk to moisten. The pie 
should be quite as moist as escaloped oysters. 


ROAST BEEF AND TOMATO. 

Make one quart of tomato sauce as directed elsewhere, slice 
roast beef or lamb thin, have the sauce boiling, and just before 
serving place the slices in the boiling sauce. Cook just long 
enough to heat the meat. The secret of making an inviting 
dish of already cooked meat is not forgetting it is cooked enough. 





BEEF CROQUETTES. 

T'wo cups chopped cold roast beef, one dozen oysters chopped, 
one cup bread crumbs soaked in half cup milk, one salt spoon 
each of mustard, pepper and salt, half cup gravy, butter size of 
un egg melted in milk, one beaten egg. Make into rolls, dip in 
egg and cracker crumbs and fry. 





CHICKEN CROQUETTES. 

One solid pint finely chopped cooked chicken, one spoonful 
salt, half teaspoonful pepper, one cup cream or chicken stock. 
Tablespoonful flour, four eggs, one teaspoonful onion Juice, one 
tablespoonful lemon juice, one pint crumbs, one tablespoonful 
butter. Put cream or stock on to boil, mix the flour and butter 
together, and stir in boiling cream. Then add the chicken and 
seasoning. Boil for two minutes, add two of the eggs well 
beaten, take from the fire immediately and set away to cool. 
When cold, shape, dip in egg and crumbs and fry. 


RICE CROQUETTES. 


Boil half cup milk and stir into it one cup cold boiled rice, 
half teaspoonful salt. When it boils, add an egg well beaten 
and cook two minutes longer. When mixture is cold, shape, dip 
in beaten egg, then in crumbs and fry a light brown. 


58 


NO ERRORS AT BRADHAM’S PHARMACY. 





FISH AND OYSTERS. 


BOILED ROCK. 


Wash and wipe the fish and sew it in a cloth. Put in a long 
pot containing boiling water with a tablespoonful of salt and 
one of vinegar. Boil gently, and allow fifteen minutes to the 
pound. Serve with egg sauce. 





FRIED CUTS OF FISH, WITH TOMATO SAUCE. 


Cut a large fish into fillets, being careful to have all the same 
size and shape. Sprinkle with pepper and salt, dredge with 
flour, brush with beaten egg, and roll in cracker crumbs. Fry 
in boiling lard, arrange in a dish in a circle, garnish with slices 
of lemon. 





CODFISH BALLS. 


Take equal parts boiled codfish and potatoes, mix thoroughly 
with beaten egg, season with chopped onion, pepper and salt, 
make into balls, fry in boiling lard, and place half of hard 
boiled egg on each ball. It makes a marked difference in the 
flavor of balls, if fish and potato are mixed while hot. 





—~ 2 Finest Perfumery, at Davis’ Pharmacy.C9a<— 





MAYONAISE OF COD. 

Pick cold boiled cod into large flakes, covering with a mayon- 
aise dressing; garnishing with cold hard boiled eggs cut in 
slices. Nasturtiun leaves and blossoms make a pretty border for 
this salad. 





TURTLE, OR TERRAPIN. 

One quarter turtle, scald it, then peel, put in salt and water 
and boil until tender. Remove bones, and cut very fine, pars- 
ley, pot marjoram, shalots, onions; pepper and salt to taste. Fry 
out fat meat and put in the turtle, cover with hot water and put 
in potatoes. Just before taking from fire, add egg balls made as 
follows: One pint milk, two eggs beaten together, one table- 
spoonful melted lard or butter, one teaspoonful baking powder, 
flour to make thick enough to drop from spoon. When cooked 


serve with sliced lemon. 
59 


CRAB CROQUETTE. 


Two eggs beaten light. Add to this one teaspoonful of salt, 
one of black pepper, oue of dry mustard, a piece of butter size of 
an egg melted; into this add the flesh of twelve large crabs. 
Mix well. Roll fine four crackers, add and mix. Make into 
rolls and fry. 


POTTED HERRING. 


Clean fish, take off heads, and salt. Put a layer of fish in an 
earthen jar, sprinkle with the following mixture. ‘Two tea- 
spoonfuls ground cinnamon, two of pepper, two of allspice, two 
of whole cloves, one of mace well stirred together and butter 
size of a walnut. Then put in another layer of fish, and sprinkle 
with same. Pour over the whole enough vinegar to cover. 
Drop in between each layer part of a pod red pepper. Cover the 
jar with a common crust made of flour and water so the steam 
cannot escape. Bake in moderate oven six hours. 





CLAM FRITTERS. 


One cup flour, one egg, little pepper and salt, a pinch of soda, 
water to make batter. Chop clams very fine, stir them in, put 
a tablespoonful at a time in hot lard, and fry a light brown. 


CLAM CHOWDER. 


One quart clams, four small slices of pork chopped fine, and 
put into a kettle; fry brown. Then add liquor, then the clams 
chopped fine, add three or four sliced potatoes, two onions, add 
pepper, and just before serving, three crumbled soda crackers; 
cook three quarters of an hour. Add water if not juice enough. 
No salt. —_— 

FRIED OYSTERS. 


Select fine large oysters, drain the liquor from them, dip them 
singly into flour, then into beaten egg, and then into cracker 
crumbs that have been seasoned with salt and pepper. Fry in 
boiling lard. 


_—_—_—_-___ 


CREAMED OYSTERS. 


To one half tablespoonful of butter melted, add one heaping 
tablespoonfuls of flour. Cook a few minutes, and stir in gradu- 
ally one cup hot milk. Season with salt, pepper and one tea- 


60 


AGENCY FOR MINARAL WATERS---BRADHAM’S PHARMACY. 








spoonful celery salt. Wash and pick over carefully one pint of 
fine oysters. Heat them in their liquor until plump. Drain 
and pour over them the sauce. 





ESCALLOPED OYSTERS. 


_ Butter a pudding dish, put in a layer of bread crumbs with 
bits of butter, then a layer of oysters, season with pepper and 
salt. Repeat this until the dish is full, leaving a layer of crumbs 
with bits of butter on top. Mix the oyster liquor with half its 
bulk in milk, one egg beaten, pour this over the top. Bake 
twenty minutes, one quart oysters. 


PICKLED OYSTERS. 


To every quart of liquor add a teaspoonful black pepper, a | 
pod of red pepper broken in bits, two blades mace, teaspoonful 
sult, two dozen cloves, half pint of best vinegar. Add the oys- 
ters and simmer gently for a few minutes, take out, then boil the 
pickle, skim it, and pour over them. 








Full Line of Patent Medicines, at Davis’ Pharmacy. 








OYSTER DRESSING FOR TURKEY. 


One pound crackers crumbled fine, add two stalks chopped 
celery, half cup melted butter, salt and pepper to taste, two 
quarts oysters strained from liquor, mix with crackers, add 
enough of oyster liquor to moisten. Fill the turkey and baste 
with equal parts oyster liquor and water. 





EGG SAUCE FOR BOILED ROCK. 


Cream two heaping teaspoonfuls flour in quarter pound but- 
ter; stir this in half pint boiling water. Continue stirring until 
butter is melted, add four finely chopped hard boiled eggs. 
Boil up, and serve. 

Nasturtium Sauce is made by leaving out eggs in the above 
sauce, and stirring in two tablespoonfuls green pickled 
nasturtiums. 

Caper sauce is made same as nasturtium, using two table- 
spoonfuls pickled capers in place of nasturtium. 

61 


TOMATO SAUCE. , 


One quart eanned tomatoes, two tablespoonfuls butter, two of 
flour, eight cloves and small slice of onion. Cook the tomato, 
cloves and onion ten minutes. Heat the butter in pan, and add 
the flour, stir until smooth and brown, add this to tomato and 
stir well. Season to taste with salt and pepper, then rub 
through a strainer to keep back seeds. ‘This sauce is for fish, 
meats and macaroni. 


MUSHROOM SAUCE. 

One can of mushrooms, one half pint of crear, two table- 
spoonfuls of flour, two of butter; salt and pepper to taste. Melt 
the butter, add the flour, and stir until a dark brown, then 
gradually add the cream. When this boils up add the liquor 
from the mushrooms, season and simmer twenty minutes. Add 
mushrooms and simmer five minutes longer. T’oo much cooking 
toughens the mushrooms. This is served with any kind roasted 
or broiled meats and chicken. 


MAITRE D’HOTEL SAUCE, 


Four tablespoonfuls butter, juice of two lemons, half teaspoon- 
ful salt, one quarter teaspoonful pepper. Beat the butter to a 
eream, gradually add the seasoning. This sauce is spread on 
fried and broiled meats and fish instead of butter. It is par- 
ticularly nice on fish and beef steak. 





Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 





TOMATO CATSUP. 


One gallon tomatoes which have been cooked and strained, one 
pound sugar, one quart vinegar, one tablespoonful each of cloves, 
mace, ginger, pepper, mustard and cinnamon. ‘Three pods red 
pepper, two teaspoonfuls salt, same of horseradish. Boil until 
thick. 





CHILI SAUCE. 


_ Eighteen ripe tomatoes, three green peppers, one cup sugar, 
81X onions, two teaspoonfuls salt, one each of cinnamon, spice 
and nutmeg, half teaspoonful cloves. Seald and peel the to- 
matoes, and cook with onion and peppers until tender, then add 
sugar, vinegar and spices. 

62 


TRY ANWAY’S CROUP SYRUP, AT BRADHAM’S PHARMACY. 
CUCUMBER CATSUP. 


Pare and grate some full grown cucumbers, then drain 
{through a sif ter) and throw away the green water which is 
unwholesome and will also cause the catsup to spoil. To every 
pint of the pulp left add one tablespoonful of salt, two of sugar, 
two of white mustard seed, two of ground mustard, one large or 
two medium sized enions (grated) and one half pint vinegar. 
Put into small jars and cover well with vinegar. It needs no cook- 
ing and will retain the natural flavor of the cucumber. Small 
jars are best because after being opened it will deteriorate from 
long exposure to air. 





GRAPE CATSUP. 


Select large conimon wild grapes not quite ripe. Stem four 
quarts, place over the fire with water enough to prevent burn- 
ing. Beil gently, rub through colander, rejecting skins and 
seeds. To each quart of pulp add half pint vinegar, one table- 
spoonful salt, one teaspoonful each of ground nutmeg, ginger 
and cloves, half teaspoonful each pepper and allspice, and a 
quarter of a red pepper minced fine. Return to fire and cook 
fifteen minutes, skim thoroughly, bottle and seal. 





PICKEESTANDEPRESERYV ES: 


GREEN BELL ‘PEPPER PICKLE 


Make slit in peppers, remove seeds, soak in ne When 
ready to pickle cover the peppers with water. When fresh, chop 
hard white cabbage very fine, scald, add two ounces w hite mus- 
tard seed, chopped celery, or a little celery seed, and grated 
horseradish. Salt ‘abbage and squeeze dry. Stuff peppers with 
the mixture, and close with a few stitches. Put in large stone 
jars. Cover with hot spiced vinegar, made in proportion to one 
gallon vinegar, three quarters pound sugar, add cloves, cinna- 
mon and spice in vinegar, tied in cheese cloth bags. 


ARTICHOKE PICKLES. 

Wash and scrape carefully, soak in strong brine for three 
days. Put them into equal parts vinegar and water, with a piece 
of alum size of hickorynut. ‘To each gallon vinegar put a small 
box mustard, one ounce allspice, ounce celery seed, ounce tume- 
ric, two of white mustard seed, and four of sugar. One hand- 
ful of whole peppers. Let boil and pour over while hot. 

63 


SPICED GRAPES, 


Seven pounds grapes, three and half pounds sugar, one pint 
vinegar, two teaspoonfuls cinnamon, one of cloves. Put the 
sugar, skins and spice into the vinegar, and let them stand while 
the pulps cook enough to strain. ‘Then boil all together thirty 
minutes. Seal in pint jars. : 





MUSTARD PICKLES. 


One quart sliced cucumbers, soak over night im salt water, one 
pint small onions scalded in salt water, one cauliflower scalded 
as above; three peppers sliced, one quart green tomatoes, scalded. 
Drain them and put in jars. Pour hot vinegar over them and 
let remain three days; then drain vinegar from them. Take 
one box (4 Ib.) ground mustard, one pint vinegar, one and a half 
cups sugar and half cup flour; mix the flour and mustard, 
smooth with cold vinegar. Pour into the boiling vinegar and 
then over the pickles. Celery is a nice addition. Keep in stone 
jars. 


CHOW CHOW. 


One peck green tomatoes, one dozen green peppers, one cab- 
bage, four large onions. Chop all these in the evening and mix 
with one third pint salt. In the morning drain well, and put 
in a large kettle and cover with cider vinegar. Now add to the 
above one and a half pounds brown sugar, one third cup grated 
horseradish, half tablespoonful mustard seed, half tablespoonful 
ground mustard, one third tablespoonful ground cloves, same of 
black pepper, one tablespoonful celery seed. Boil all forty five 
minutes. Put in glass jars. | 





pa All Kinds of Fresh Spices, at Davis’ Pharmacy. “@X\ 








PICKLED: CUCUMBERS. 


Soak cucumbers that have been in salt, until fresh. Put a 
layer of them in a kettle, cover with collard or grape leaves, 
sprinkle with alum; add another layer, and so on until kettle 
is filled, then cover with water, set on back of stove until it 
comes slowly to a boil, then take off and put in jars. To every 
two quarts vinegar add one half cup sugar, one half ounce each 
of allspice, stick cinnamon, and black pepper, one ounce of white 
mustard seed. Let boil and pour over while hot. 


64 


NO ERRORS AT BRADHAM’S PHARMACY. 


SWEET CUCUMBER PICKLES. 


Pare the cucumbers and cut them lengthwise. Soak twenty 
four hours in salt water. ‘To one quart vinegar allow one pound 
sugar and cook cucumbers in it until they are tender. Prepare 
hew vinegar the same way, adding cinnamon and mace. Boil 
together and pour over the pickles. 








PRESERVED WATERMELON RIND. 


Scrape the green side of rind, cut in pieces two inches long, 
and color the white side with scrapings. Put in weak brine, let 
stand all night. Put in clear water next day and let heat. 
Then put in weak alum water and scald; then in clear water 
and boil until tender. Measure: ‘To one pound rind use three 
quarters pound sugar, sprinkle over and let stand all night. 
Next day boil in syrup until clear, with sliced lemon. ‘Two 
lemons to a gallon of rind. 





FIG PRESERVES. 


Gather figs that are nearly ripe; Peel carefully; make a syrup 
in proportion to one pound sugar to pound of fruit. Bring 
syrup to a boil, drop in the figs and boil until well cooked. 
Remove fruit, boil syrup down until the consistency of honey; 
put fruit back in syrup, let all boil and seal up. If other than 
natural flavor of fruit is desired, put a clove in blossom end of 
each fig, or cook sliced lemon in the syrup. 





RIPE TOMATO PRESERVES. 


Take seven pounds small, ripe tomatoes, scald and slip off 
skins, add seven pounds sugar, let stand all night. Next morn- 
ing drain off syrup and boil it, skimming well. Put in tomatoes 
and boil gently twenty minutes. ‘lake out fruit in a perforated 
skimmer, spread on dishes to cool; add the juice of three lemons 
to syrup after it has boiled down thick. Put in jars and fill 


with hot syrup. 


GREEN TOMATO PRESERVES. 


Select those of medium uniform size, wash, but do not pare. 
Boil very gently, until tender but not broken, in just cold water 
enough to cover. Allow a pound of sugar to a pound of fruit. 
Strain the liquor, add sugar, rind and Juice of a lemon, two or 
three pieces of ginger root. When syrup has boiled up well, 

65 


skim, add tomatoes and simmer gently until transparent, and 
syrup rich and thick. 


PLUM BUTTER. 


Take common red plums, wash, and put on to cook, using 
enough water to prevent burning. When soft, mash through a 
coarse sieve or colander; add to the pulp half its weight in 
sugar. More sugar can be added if liked. Cook until thick as 
apple butter. It will be a rich brown, and with its pleasant 
tartness is a relish not to be despised in winter time. 





FARMERS’ CITRON. 


Take sweet apples, pare, quarter and core, stew with a little 
sugar ’till just done through. ‘Then spread on plates todry. It 
makes a nice addition to cakes or puddings, 





BLACKBERRY CORDIAL. 


One pound sugar to three pounds berries, let stand twelve 
hours. Press out and strain, add one third of quantity good 
brandy, and spice to taste. Bottle and cork very tight. No 
cooking. ; 











Full Line of Patent Medicines, at Davis’ Pharmacy. 








SWEET PICKLE PLUMS, PEARS, PEACHES, 
OR OTHER FRUIT. 


Seven pounds of fruit pared, four pounds white sugar, one 
pint strong vinegar; mace, cinnamon, and cloves. Pare peaches 
and pears, prick damsons and plums. Put into the kettle with 
alternate layers sugar, and heat slowly to a boil, add the vinegar 
and spice, boil five minutes, take out the fruit and spread on 
dishes to cool. Boil syrup thick, pack fruit in glass jars, pour 
on syrup boiling hot. Examine every few days for the first 
month and if any signs of fermenting, set jars uncovered in 
water, and heat until the contents are scalding. 





GREEN TOMATO SWEET PICKLE. 


One peck of tomatoes peel and slice, sprinkle with one cup 
salt, let stand all night. In the morning drain. Boil in two 
quarts water, and one pint vinegar, two or three minutes, then 
drain. Make a syrup of three quarts vinegar, and two pounds 

66 


AGENCY FOR MINERAL WATERS---BRADHAM’S PHARMACY. 











brown sugar, two tablespoonfuls cinnamon, cloves, spice, mustard, 
half pound. white mustard seed. Boil syrup fifteen minutes, 
pour over tomatoes while hot. 





SPICED TOMATOES. 


Two pounds ripe tomatoes, scald and slip off skins, one pound 
brown sugar, half pint vinegar, one dozen cloves, two dozen 
grains allspice. Stew over a slow fire. When tomatoes are 
cooked take out, when cool return to boiling syrup and cook 
until dark red. Remove and boil syrup thick. 





WILD GRAPE JELLY. 


All fruit for jelly should be in the early stages of ripeness. 
Perfectly ripe fruit has its gelatine all turned to syrup. A deli- 
cious acid jelly is made from the wild bunch grapes so plentiful 
in. this locality in August. Pick from stems, wash, mash 
slightly, and simmer until soft. Strain out juice, measure and 
add an equal quantity of sugar. Cook about twenty minutes, or 
until it jellies. Seal in jelly glasses. 


APPLE JELLY. 


Always use tart juicy apples, wipe them, take out stem, eye, as 
well as any blemishes, slice without paring or coring, add water 
to barely cover the fruit. Simmer gently without stirring until 
very soft. Remove and cool. Drain very thoroughly through a 
cheese cloth bag, but do not squeeze. ‘To each pint of juice, 
allow a pound of granulated sugar, stir gently until sugar is 
dissolved and boil about twenty minutes. Excessive boiling 
causes some loss in quality. Seal in jelly glasses and keep in 
cool, dark, dry closet. 











Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 


MISCELLANEOUS. | 





BROILED TOMATOES. 


Choose very large firm tomatoes, cut in halves, lay on a broiler, 
sprinkle with salt and pepper and set over bright coals, skin 
side down. When done lift to a heated dish, put a lump of 
butter in each, and serve very hot. These are very nice served 
with broiled steak. é 


BAKED EGGS. 


Separate the whites and yolks of six egg, putting each yolk in 
a cup to itself.. Add to the whites salt and pepper. Beat to a 
stiff froth, spread on a buttered dish, slip the yolk on top, laying 
them alittle apart. Bake five minutes ina hot oven. Serve hot. 





PLAIN OMELET. 


Four eggs, one teaspoonful salt, two tablespoonfuls of milk, 
one tablespoonful butter. Beat eggs without separating, add salt 
and milk. Have the pan very hot, put in the spoonful butter, 
and pour on the eggs. Shake on the hottest part of the stove 
until the egg begins to thicken; let it staad a few seconds to 
brown. Fold over, and serve without delay. 





HAM OMELET. 


The same as plain omelet, just before folding add three table- 
spoonful chopped ham, as soon as it begins to thicken. Chopped — 
cold chicken can be substituted. 





QUATE ONSTOR eas 


Take eight quail, slit down the back, crack the main bones, 
flatten slightly, season with salt and pepper. Baste with butter 
and broil over hot coals, dish up on eight pieces of dry toast, 
surround with celery leaves and quartered lemons. Pour over 
melted maitre d’hotel sauce, and serve. 





2S Finest Perfumery, at Davis’ Pharmacy.C9<— 





SWEET BREADS. 


Soak one hour in salt and water, boil in the same till cooked. 
Remove skins and cut in slices one half inch thick when cool, 
and season each with salt and nutmeg, dip in egg and flour and 
fry in very hot butter, take up and keep hot. Add a little flour 
to the pan, and when brown add nutmeg, and one tablespoonful 


each of vinegar and catsup, let this boil up and pour over sweet 
bread. 


CREAMED MUSHROOMS. 
Drain off the liquor from the mushrooms, and place it in a 
bowl to be used for the sauce. Place on the fire, in a granite 


pan, one tablespoonful of butter, heat slowly, and add one table- 
63 | 


TRY ANWAY’S CROUP SYRUP, AT BRADHAM’S PHARMACY. 








spoonful of flour, stir until they all blend, but not in sufficient 
heat to brown, and gradually add the liquor from the mushrooms 
and enough cream to make a thin sauce, into this turn the mush- 
rooms, season with salt, and when thoroughly hot serve on 
squares of toast. 


SCALLOPED ONIONS. 
Boil medium sized onions well, season, put a layer of onions, 


then a layer of crackers, with bits of butter, salt and pepper on 
each layer, cover with sweet milk and bake. 


MACARONI. 


Break macaroni into inch lengths, drop it in boiling water 
and boil fast for fifteen minutes. Butter a baking dish, and 
arrange the macaroni in it in layers, dotting each layer with bits 
of butter, and sprinkle with pepper, and a trifle of ground mus- 
tard. Over each layer sprinkle a tablespoonful of grated cheese. 
Use two tablespoonfuls for the upper layer. Pour a cup of milk 
over the whole, and bake twenty minutes in a hot oven. 


MACARONI WITH TOMATO SAUCE. 


Two quarts of boiling water, one tablespoonful of salt, and 
twelve sticks of macaroni. Break the macaroni and throw it 
into the salt and water and boil rapidly for twenty five minutes. 
Pour off the water, season with salt, pepper and butter. Pour 
over a pint of tomato sauce and serve. 








Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. 








WELSH RABBIT. 


One quarter pound of cream cheese, one fourth cup of 
cream or milk, one teaspoonful of mustard, half a teaspoonful of 
sult, a few grains of cayenne, one egg, one ‘teaspoonful of butter, 
four pieces of toast. ‘Break the cheese in small pieces, or if 
hard, grate it. Put it with the milk ina double boiler; toast 
the bread and keep it hot. Mix the mustard, salt and pepper, 
add the egg and beat well, when the cheese is melted stir in the 
ese, sand butter, and cook two minutes, or until it thickens : 
little, but do not let it curdle. Pour over the toast. 


69 


CORN PUDDING. 


One can of corn, two tablespoonfuls of butter, two of stgar, 
two eggs beaten hght, two cups of milk, one salt spoon of salt, 
a pinch of soda. Drain the liquor from the corn, chop the 
kernels very fine. Add to them the eggs, sugar, salt and the 
milk, into which you have stirred the soda. Bake covered half 
an hour, uncoyer and brown. 





CORN OYSTERS. 


One pint of corn, one egg well beaten, one small tea eup of 
flour, one half gill of milk, one teaspoonful salt, fry brown. 





FRENCH FRIED POTATOES. 


Cut raw potatoes, selecting those of uniform size, into six 
pieces, put into cold water over night, in the morning drain them 
on a towel, and fry in boiling lard, until they are hght brown. 
Sprinkle with salt and serve hot. 





—X2.9Finest Perfumery, at Davis’ Pharmacy.C9a2— 








POTATO SOUFFLE. 


This recipe requires two cups mashed potato, two tablespoon- 
fuls melted butter, six tablespoonfuls of cream, two eggs, and a 
pinch of salt and pepper. Beat the potatoes and butter until 
smooth and light, add the cream, yolks of eggs, and salt. Beat 
the whites to a stiff froth and stir them in. Heap upon a tin in 
a rough uneven mound, and set in the oven until well browned, 
or bake in dish that can be sent to table. Two tablespoonfuls 
of grated cheese added, is a great improvement. 





CANDIED SWEET POTATOES. 


Steam the potatoes until done, and peel; have ready two cups ~ 
sugar boiled into a syrup with one and a half teacups water. 
Boil rather thick, remove from the fire, while still warm stir in- 
to it a very large tablespoonful butter. Slice the potatoes in a 
pan which will hold them without being quite full. Pour over 
them the syrup, put bits butter on top and set in oven to bake. 
Now and then tilt pan and pour syrup over, do not let top get 
dry. Bake rather slowly about one hour anda half. Serve in 
pan in which they are baked while hot. 


70 


TRY ANWAY’S CROUP SYRUP, AT BRADHAM’S PHARMACY. 





CHOCOLATE CARAMELS. 


One half cake checolate, one small cup of milk, butter the 
size of an egg, two pounds brown sugar, flavor with vanilla. 
Cook between twenty or thirty minutes, er until it candies in 
cold water. 


VANILLA TAFFY. 


Two tablespoonfuls of vinegar, four tablespoenfuls of water, 
six tablespoonfuls of sugar. Boil twenty minutes. Flavor with 
vanilla, pour into a buttered plate and pull. . 


LEMON JELLY FOR CAKE. 


One cup sugar, one egg, one tablespoonful flour, juice and 
grated rind of one or two lemons. Beat well together, then add 
one cnp hot water. Cook until it thickens, stirring carefully. 





41 










{Index to Recipes. 





Bread, Biscuit, Gia Ry eh cc wee 
Cakese sg 2.7 2) eeu eaeees Pe Cuan 
Ice Cream and Water Koes, Ae igi umnbe, Novy | Oy 
Suddings, Hot nd Cold. aaa eae ees Oo 





Fish and Oysters,” 5 seme ate scien meni so eas 
Pickles and Preserves,\ ......:.+ sseeeneemmn ela ae 


) 


Miscellaneous, 5.0. .2i 2 evisre shee biel pies see 








a 





















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Canned Goods and Select Raisins.\ " 
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No. 101 Middle Street, 


43 Middle St, 














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NEW BERN, - a 











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Beer. 3K 3K 3K 9 BOOKS, STATIONERY § PERIODICA ie 
slvr at SOOKE 

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MAIL ORDERS SOLICITED. 


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/ \ 101 Middle Street, New Bern, N, C. 








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